This recipe calls for cacao nibs, which add an intense chocolate taste and crunch to the fudge. If you don’t have cacao nibs, you can substitute your favorite chopped nuts, miniature chocolate chips, or a combination of both.
Ingredients:
- 1 lb powdered sugar (about 4 cups)
- 1/2 cup good-quality unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1 stick (4 oz) butter
- 1/4 cup milk
- 2 tsp vanilla extract
- 2/3 cup cacao nibs
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large mixing bowl, sift or whisk together the powdered sugar, cocoa, and cinnamon.
3. Place the butter, milk, and vanilla in a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Once small bubbles form around the edges of the pan, remove it from the heat and pour it over the sugar-cocoa mixture.
4. Stir until the fudge is well-combined and looks shiny and smooth. Stir in the cacao nibs until well-distributed, then pour the fudge into the prepared pan and smooth it into an even layer.
5. Refrigerate the fudge until set, about two hours. Once set, lift it from the pan using the foil as handles. Cut the fudge into small 1-inch squares to serve. Refrigerate Cinnamon Cocoa Fudge in an airtight container in the refrigerator for up to a week, and bring to room temperature before serving.
