by Sarah Steimer
- vegetable oil (spray or regular)
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon brewed espresso or extra-strong brewed coffee
- 1 pound bittersweet chocolate
- 3 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper (optional)
Spray or use a brush to lightly coat an 8-inch pan with the vegetable oil. Line the bottom with a sheet of parchment paper, leaving about an inch or so hanging over the sides. Lightly coat the parchment with oil.
Set up a double boiler. Place about an inch of water in a medium-sized saucepan and bring to a simmer over medium-low heat.
In a bowl that will fit in the saucepan without touching the water, stir together the condensed milk and espresso. Stir in the chocolate and butter. Place the bowl in the saucepan over the simmering water. Stir the mixture constantly until the chocolate has melted. The fudge should be smooth and thick. Stir in the cinnamon and chili powder.
Pour the fudge into the prepared pan and smooth out with a spatula. Sprinkle with the salt and, if desired, crushed red pepper. Chill in the refrigerator for about 3 hours, or until firm.
Lift the fudge from the pan using the parchment paper. Cut into about 25-36 squares (just depends on how large or small you wish to make the pieces). Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.
Makes 25 larger or 36 smaller squares of fudge.
Recipe adapted from: iVillage
*FFFFFuuuuuddddggggge. Not only is it a line from one of our favorite Christmas movies, it’s also a great treat for the holidays. This month, we’ll be offering the classic chocolate and other versions of this rich, bite-sized dessert. See all recipes here.