Easy Chocolate Cinnamon Fudge Food

CHOCOLATE FUDGE

Steps:

• Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

EASY CHOCOLATE CINNAMON FUDGE

Steps:

• Line a 8-inch square baking pan with foil, allowing it to extend over sides; butter the foil.
• In bowl, mix sugar, cocoa and the cinnamon.
• In saucepan, heat butter and milk until butter melts.
• Add vanilla extract and combine with sugar mixture.
• Stir in the nuts.
• Pour into pan, chilling at least 1 hour.
• Use the foil to lift out of pan, then cut into squares.

CINNAMON-CHOCOLATE FUDGE

Steps:

• 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
• 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 the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

EASY CHOCOLATE FUDGE

Steps:

• LIne 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.
• Microwave chocolate and milk in microwaveable bowl on high 2-3 minutes, or until chocolate is almost melted, stirring 2 minutes.
• Stir until chocolate is completely melted. Blend in vanilla.
• Spreqd into prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting to serve.
• Cookie Fudge: Measure 1 1/2 cups mini Oreo cookies. (about 37). Reserve 25 cookies. Cut remaining cookies in half. Prepare fudge as directed, adding halved cookies with vanilla. Spread into prepared pan. Top with reserved cookies in five rows of 5 cookies each. (Use cookies as a guide when cutting fudge into squares).

3-INGREDIENT CINNAMON FUDGE

Steps:

• Completely line bottom and sides of 8-inch square pan with foil.
• In medium microwavable bowl, microwave white vanilla baking chips on Medium-High (70%) 2 minutes, stirring every 30 seconds, until melted and completely smooth. Stir in frosting until mixed well.
• Meanwhile, in 1-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Beat in butter with whisk until melted; remove from heat. Gradually beat cinnamon mixture into fudge.
• Spread fudge in pan; refrigerate at least 1 hour until set. Remove fudge from pan; cut into squares or heart shapes to serve. Store tightly covered in refrigerator up to 1 week.

CINNAMON CHOCOLATE CAKE

Steps:

• In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

EASY CINNAMON FUDGE

Steps:

• Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil.
• In a medium bowl combine confectioners' sugar, cocoa and cinnamon.
• Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
• Pour into prepared pan. Refrigerate for 1 hour, or until firm.
• Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.

CINNAMON FUDGE

Steps:

• Line an 8" Square pan with foil, letting ends hang over sides.
• In heavy 3 quart saucepan combine sugar, butter and milk.
• Bring to a rolling boil over medium heat, stirring constantly.
• Boil for approximately 5 minutes or until mixture reaches 234 degrees on a candy thermometer.
• Remove from heat and stir in cinnamon chips until melted.
• Add marshmallow creme and vanilla and stir until completely blended.
• Pour mixture into foil lined pan and let cool to room temperature.
• Gently lift foil out of pan and cut into squares.