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.
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
- 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.