cinnamon chocolate fudge

Some of my most cherished childhood memories are from my grandmother’s kitchen.

My grandmother was one of the best women I ever knew.

Back in the 1930s, she attended Glasgow University, studying for a year before her parents pressured her to drop out and get a job to help support the family. She combined raising four children with a successful career as a nurse, and had a life-long passion for crossword puzzles and poetry.

When my own Mum was working, I would spend two or three nights a week with my grandparents. I remember listening to Radio 2 in the morning, while Grandma talked about school, and books. She would serve up hot toast with her home-made bramble jelly, which we made together after foraging trips to gather berries.

I was always a little sad that Grandma died before she could see me graduate from Glasgow University, fortunate to be born into a generation that valued education for women.

At Christmas, Grandma came into her own. There was ginger beer and shortbread, and peppermint creams. And there was always fudge – my grandfather had a wicked sweet tooth, dipping into a bag of fudge while he completed his latest Daily Telegraph cryptic puzzle.

Today, I’m sharing a recipe based on my grandmother’s fudge recipe – it’s ridiculously simple, using dark chocolate and condensed milk – with just a little cinnamon to provide some warmth.

We make this at Christmas, and it’s a great gift to package up for family and friends. The prep is very simple – just 5 minutes or so – and it’s perfect for cooking with children.

We hope you enjoy Grandma’s fudge as much as we do! Do you have a favourite Christmas recipe? Check out the Schwartz Christmas website for loads more inspiration on great festive recipes to try this year.

 

cinnamon chocolate fudge recipe

Chocolate Cinnamon Fudge

  • 700g dark or bitter-sweet chocolate (70%)
  • 330ml sweetened condensed milk
  • 3 tablespoons unsalted butter, room temp
  • 3 teaspoons Schwartz ground cinnamon
  • 1 teaspoon vanilla extract
  • Maldon Sea Salt
  • Optional sprinkles, to decorate

easy chocolate fudge recipe

Method

  • Start by preparing an 8×8 inch baking tray. Grease the tray, and line with baking paper. Allow the baking paper to slightly extend over the top of the baking tray
  • Bring 2 inches of water to a low simmer in a large pan
  • Meanwhile, chop the chocolate into small pieces and put into a bowl with the vanilla, cinnamon, butter and condensed milk
  • Rest the bowl on the pan, over the water (making sure the water doesn’t touch the bowl) and melt the chocolate – this will take around 5 minutes
  • Once the mixture is smooth, tip it into the lined baking tray, using a spatula to smooth the top of the fudgey paste.
  • Sprinkle half a teaspoon of the salt over the fudge – you can skip this if you prefer but it absolutely MAKES the fudge, so I recommend trying it!
  • Add sprinkles for a festive touch!
  • Put the fudge into the fridge for 2 hours, then remove carefully and slice into small cubes to serve.
  • If not eating right away, you can store these in an airtight container for 1-2 weeks. You can also make this fudge ahead and freeze for three weeks

Check out the Video

Here’s a video of the two of us making this fudge if you want to see the recipe up close:


 

Disclosure : This is a commissioned post for Schwartz.

About 

Sally is a full-time blogger and founder of the Tots100, Trips100, Foodies100 and HIBS100 communities, along with the MAD Blog Awards. She spends a bit too much time on the Internet. She's also a very happy Mum to Flea, the world's coolest ten year old.