Grandma Elsie’s Decadent Organic Chocolate-Cinnamon Fudge
Immerse yourself in decadence with the smooth and creamy texture of this homemade fudge.
- Butter, to grease the pan
- 1 (14-ounce) can Santini* organic sweetened condensed milk (Santini Organic, if you can get it)
- 1 tablespoon Grandma Elsie’s cinnamon sugar mix (or 2 3/4 teaspoons sugar, dash cinnamon, pinch ginger, pinch nutmeg, pinch salt)
- 2 teaspoons ground organic cinnamon
- 1 teaspoon pure organic vanilla extract
- 3 tablespoons unsalted organic butter, cut into small pieces, at room temperature
- 16 ounces (2 bags) Dagoba* organic chocolate Chocodrops
- Kosher salt
- 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.
- 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.
- 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.
- 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.
- 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.