Chocolate Cinnamon Fudge

This Fudge tastes as good as it looks and it is so easy to make. I got inspired to make this while watching Giada one day. Just the  bittersweet chocolate was used in the original recipe but after playing around with the recipe I modified it with a mixture of semisweet and bittersweet chocolate.

Ingredients:

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

Method:

1. 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
2. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. 
3. 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). 
4. Using a spatula, scrape the mixture into the prepared pan and smooth out the top.
5. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
6. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. 
7. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.