Big Batch Cinnamon Chocolate Fudge

Prep time15 minutes
Cook time30 minutes
Rest time2 hours
Total time~2 hours 45 minutes
DifficultyBeginner
Servings10

A rich and decadent fudge recipe infused with the warmth of cinnamon and the deep flavor of dark chocolate, perfect for satisfying a larger group's sweet tooth.

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CINNAMON CHOCOLATE FUDGE
Cocoa Recommendation

What cocoa should I use?

We recommend using melted dark cocoa drops: they melt smoothly, temper well, and set glossy and crisp.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

  • Butter (for greasing the pan)
  • 1 can sweetened condensed milk
  • 4 tsp ground cinnamon
  • 2 tsp pure vanilla extract
  • 170 g dark cocoa drops
  • 85 g unsalted butter
  • Kosher or flake salt (optional)

Method

1. Prepare the Pan

Grease an 8-inch square baking pan with butter and line with parchment paper.

2. Mix the Condensed Milk and Cinnamon

In a medium saucepan, combine the sweetened condensed milk and ground cinnamon. Heat over medium heat, stirring occasionally, until the cinnamon is fragrant and the mixture is hot but not boiling.

3. Melt the Chocolate

Remove the saucepan from the heat and add in the chocolate chips. Let it sit for 1-2 minutes, then stir until the chocolate is melted and smooth.

4. Add the Vanilla and Butter

Stir in the vanilla extract and room-temperature butter until fully incorporated.

5. Pour into the Prepared Pan

Pour the fudge mixture into the prepared pan and smooth the top.

6. Cool and Set

Let the fudge cool to room temperature, then refrigerate until set, about 2 hours.

7. Cut and Serve

Cut into small squares and serve. If desired, sprinkle with kosher or flake salt before serving. Enjoy your delicious Cinnamon-Chocolate Fudge!

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

When should I make this?