INGREDIENTS:
- one 14-ounce can sweetened condensed milk
- 1 tablespoon coffee (brewed espresso is fabulous but any brewed coffee will work)
- 1 pound dark chocolate chips
- 3 tablespoons butter
- 2 teaspoons cinnamon
- 1/8 teaspoon red pepper flakes
- coarse salt for sprinkling
INSTRUCTIONS:
- Line an 8x8 square cake pan with nonstick foil or parchment paper and lightly spray it with cooking spray.
- Put condensed milk, coffee, chocolate chips and butter in the top of a double boiler. Heat over simmering water until chocolate is melted and mixture is smooth, stirring all the time.
- Stir in cinnamon and red pepper flakes.
- Scrape evenly into the cake pan. Sprinkle with salt.
- Chill in the refrigerator for at least 3 hours (overnight works even better). Cut into small squares. This fudge keeps best in the fridge, although you can bring it to room temperature to serve it if you like.
Source: The Wanderlust Kitchen
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