Ingredients - 1 (14-ounce, 396 gms) can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate
chips (recommended: Ghiradelli) ( I used half of bittersweet chocolate
and half semi sweet chocolate chips which is what I had on hand)
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room
temperature
- Kosher or flake salt, optional ( I would recommend it!)
Note: You can add nuts to this if you wish. I have
tried it with and without it and both have come out tasting delicious. I
like walnuts better with this 
Method 
In a medium glass or stainless steel bowl, combine the condensed
milk, cinnamon, and vanilla. Stir in the chocolate chips and butter.
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).
Using a spatula, scrape the mixture into a greased 8X8 pan which has
been greased and lined with parchment paper.Make sure to cover it well
since you will be lifting it out of the pan using the parchment paper.
and smooth the top. Sprinkle with salt, if using .(I did not do this
for this recipe since I did not have the kosher salt on hand – no loss!)
Refrigerate for at least 2 hours until firm. It took me little more
than that to set – I think about 3 hours.
You can now cut the fudge into small pieces – either right in the pan
– or better remove the parchment from the pan and then cut into slices.
If you greased the paper well, you will see that you can easily peel
the parchment from the fudge.
Cut into small pieces. These are like eating pure chocolate. Place it
in a bowl and watch them disappear.
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