Dangerously Spicy Chocolate-Chili Fudge

• 1 lb high-quality dark chocolate, chopped (I used Lindt Excellence 70%)
• 1 Tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/2 tsp ground cayenne
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 (14-oz) can sweetened condensed milk

1. Butter the bottom of an 8-inch to 9-inch square baking pan, and line with a square of parchment or wax paper.
2. Put ingredients into a metal bowl set over a pan of gently simmering water, and stir the mixture occasionally to melt. It's going to be very thick. Spread mixture into the pan and chill until firm (or overnight).
3. Run a warm knife around edges of pan to loosen the fudge block and flip it over onto a cutting board. Remove the paper, and cut the fudge into 1-inch squares.

chocolate, butter, ground cinnamon, ground cayenne, ground nutmeg, salt, condensed milk

Taken from www.epicurious.com/recipes/member/views/dangerously-spicy-chocolate-chili-fudge-50108908 (may not work)