Cinnamon Chocolate Fudge

• butter, for greasing the pan
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 lb about 2 cups bittersweet chocolate chips (60 percent cacao)
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• kosher salt (optional)

1. Butter the bottom and sides of an 8 by 8-inch baking pan.
2. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides.
3. Set aside.
4. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla.
5. Stir in the chocolate chips and butter.
6. 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).
7. Using a spatula, scrape the mixture into the prepared pan and smooth the top.
8. Sprinkle with salt, if desired.
9. Refrigerate for at least 2 hours until firm.
10. Run a warm knife around the edge of the pan to loosen the fudge.
11. Remove the fudge to a cutting board.
12. Peel off the parchment paper and cut the fudge into 1-inch pieces.
13. Store refrigerated in an airtight container or freeze.

butter, condensed milk, ground cinnamon, vanilla, bittersweet chocolate chips, unsalted butter, kosher salt

Taken from www.food.com/recipe/cinnamon-chocolate-fudge-411397 (may not work)