Cinnamon Chocolate Fudge

My entire presidency's birthdays were in the past few weeks and I wanted to give each a small gift. The first was this delicious fudge. The cinnamon makes it unique and gives it warmth. I saw it made on Food Network's Giada at Home. The recipes shared on that show are delicious and family friendly. It has inspired Kathryn as well. I'll post her adventure making an Italian soup and crostini soon.  Anyway, here's my review:

Ingredients

• Butter, for greasing the pan
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note (I used 1-1/2 cups 60% and 1 cup semisweet [Ghiradelli--most excellent, dude])
  
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• Kosher or flake salt, optional

Directions

Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside. (This makes it really easy to lift out the fudge--it's worth the effort.)

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm. (Someone I gave this recipe to said her salt dissolved--maybe because she didn't store it in the fridge?--Confirmed!  It's true!  So keep them chilled!  They taste better that way anyway.)

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.   

I've made these a few times without using cinnamon.  It's still excellent fudge, and if you are giving any to Grandma Carlene, she actually prefers it that way.