Elsie’s Decadent Organic Chocolate-Cinnamon Fudge

Grandma Elsie’s Decadent Organic Chocolate-Cinnamon Fudge

Immerse yourself in decadence with the smooth and creamy texture of this homemade fudge.



  1. Butter, to grease the pan
  2. 1 (14-ounce) can Santini* organic sweetened condensed milk (Santini Organic, if you can get it)
  3. 1 tablespoon Grandma Elsie’s cinnamon sugar mix (or 2 3/4 teaspoons sugar, dash cinnamon, pinch ginger, pinch nutmeg, pinch salt)
  4. 2 teaspoons ground organic cinnamon
  5. 1 teaspoon pure organic vanilla extract
  6. 3 tablespoons unsalted organic butter, cut into small pieces, at room temperature
  7. 16 ounces (2 bags) Dagoba* organic chocolate Chocodrops
  8. Kosher salt


  1. Butter the sides and bottom of an 8x8-inch pan, then line it with an 8x14-inch sheet of parchment paper. Let the extra paper hang off the sides. The paper makes removing the fudge from the pan a snap.
  2. In a medium stainless steel bowl (one that fits in a saucepan), thoroughly combine the condensed milk, Grandma Elsie’s mix, ground cinnamon and vanilla extract. Stir in the soft chunks of butter and the chocolate chips.
  3. Put the stainless steel bowl into a saucepan of simmering water and mix 8 minutes until the chocolate chips are melted and the mixture is smooth and thick. Scrape the mixture into the greased pan using a spatula. Smooth the surface and then very lightly sprinkle with sea salt. Put in refrigerator for at least two hours until solid.
  4. To loosen the fudge, run a warm knife around the edge of the pan and lift the fudge slab out using the parchment paper. Peel off the paper, put the fudge on a cutting board and slice into 1-inch pieces.
  5. You can store Grandma Elsie’s Decadent Fudge in airtight containers or freeze.

* If you can’t find Santini organic, you can use Eagle or Borden. If you can’t find Dagoba, you can use any bittersweet baking chocolate with 65% or higher cacao.