One of my best snacks and desserts that I enjoy eating with the family is this Cinnamon Chocolate Fudge recipe by Giada De Laurentiis, prepared using sweetened condensed milk, ground cinnamon, pure vanilla extract, bittersweet chocolate chips, and unsalted butter.

To make Giada’s Cinnamon Chocolate Fudge, you need to melt the ingredients over simmering water for about 6 to 8 minutes, then chill the mixture for at least 2 hours until firm.

So, if you love chocolate and cinnamon as much as I do, give this recipe a try! Comment below and let me know how it turns out for you. Trust me, your family will thank you!

Giada De Laurentiis Cinnamon Chocolate Fudge Ingredients

• 1 tablespoon of butter, for greasing the pan
• 1 (14-ounce) can of sweetened condensed milk
• 2 teaspoons of ground cinnamon
• 1 teaspoon of pure vanilla extract
• 1 pound (about 2 cups) of bittersweet (60 percent cacao) chocolate chips (recommended: Ghirardelli)
• 3 tablespoons of unsalted butter, cut into 1/2-inch pieces, at room temperature
• Kosher or flake salt, optional

How To Make Giada De Laurentiis Cinnamon Chocolate Fudge

1. Prepare the Pan: 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. Let the excess parchment overhang the sides for easy removal later. Set the pan aside once prepared.
2. Mix the Base Ingredients: In a medium glass or stainless steel bowl, combine the sweetened condensed milk, ground cinnamon, and pure vanilla extract. Stir these ingredients well to ensure the cinnamon and vanilla are evenly distributed.
3. Add Chocolate and Butter: Add the bittersweet chocolate chips and the cut pieces of unsalted butter to the bowl. Make sure the butter is at room temperature for easier melting and combining with the other ingredients.
4. Melt the Mixture: Place the bowl over a saucepan of barely simmering water. Stir the mixture frequently, allowing the heat to melt the chocolate chips and butter. This process should take about 6 to 8 minutes, and the mixture will be thick and smooth.
5. Transfer to Pan: Using a spatula, scrape the melted mixture into the prepared baking pan. Spread it evenly to ensure a smooth and level top. If desired, sprinkle the surface lightly with kosher or flake salt for added flavor.
6. Chill the Fudge: Place the baking pan in the refrigerator. Allow the fudge to chill for at least 2 hours or until it is firm to the touch. The chilling process is crucial for the fudge to set properly.
7. Cut and Store: Once firm, run a warm knife around the edge of the pan to loosen the fudge. Lift the fudge out using the parchment overhang and place it on a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store the fudge in an airtight container in the refrigerator or freeze it for longer storage.

Recipe Tips

• Use a double boiler: Melt your chocolate slowly over barely simmering water. This will prevent it from burning and ensure a smooth, creamy texture for your fudge. Stir constantly and patiently until everything is perfectly melted.
• Warm your knife: When you’re ready to cut your fudge, warm your knife under hot water and dry it off. This helps you get clean, even slices without sticking. Repeat as needed for the best results.
• Use parchment paper: Line your baking pan with parchment paper, leaving extra hanging over the sides. This makes it super easy to lift out the fudge once it’s set, without any mess. Trust me, it’s a game-changer!
• Add a pinch of salt: A light sprinkle of flake salt on top of your fudge can enhance the chocolate and cinnamon flavors. It’s a small touch, but it makes a big difference. Salt always brings out the best in sweets!

Recipe Variations

• Add chopped nuts: Mix in some chopped nuts like almonds, walnuts, or pecans into the fudge mixture before setting. This adds a delightful crunch and extra flavor to every bite. It’s a simple tweak that makes it special.
• Add a dash of cayenne: For a surprising twist, add a pinch of cayenne pepper to the mix. The heat from the pepper complements the sweetness of the fudge beautifully. It’s a fun way to spice things up.
• Minty Fresh: Swap out the vanilla extract for peppermint extract to give your fudge a refreshing minty flavor. It’s perfect for the holidays and pairs wonderfully with the chocolate. Just a few drops will do the trick.
• Coffee Lovers: Stir in a teaspoon of espresso powder to the fudge mixture for a rich, mocha flavor. This adds depth to the chocolate and a little caffeine kick. Great for satisfying those coffee cravings!

What To Serve With Cinnamon Chocolate Fudge

Serve your Cinnamon Chocolate Fudge with caramel popcorn for a sweet and salty combo or with dried fruit like apricots or cranberries for a chewy contrast. Add cheese slices for a savory balance and fruit skewers for a refreshing touch.

You can also pair this fudge with cinnamon-spiced nuts or dark chocolate-dipped pretzels for extra flavor.

How To Store Leftover Cinnamon Chocolate Fudge

In The Fridge:

To store leftover Cinnamon Chocolate Fudge in the fridge, place it in an airtight container to keep it fresh. Make sure to separate layers with parchment paper to prevent sticking. Store it in the coldest part of the fridge, and it will last for up to 2 weeks.

In The Freezer:

You can store Cinnamon Chocolate Fudge in the freezer by wrapping each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container to prevent freezer burn. The fudge will stay fresh for up to 3 months.

Check out More Giada Recipes:

• Giada De Laurentiis Chocolate Ricotta Cheesecake
• Giada De Laurentiis Chocolate Mascarpone Pound Cake
• Giada Cherry Almond Thumbprint Cookies