Monday, December 17, 2012

easy cinnamon chocolate fudge...

You know those days where you just feel drained beyond belief?

That's me. Right now. Like, now now.

My world has gone from 0-60 quicker than I can type "My world has gone from 0-60". That's good, right? Maybe not? Sheesh, who knows. My head is about to spin right off my head. I'm going to leave that typo actually, because it so adequately showcases how out of it I am right now. Haha.

Bills need to be paid, taxes need to be done- I have piles and piles of things everywhere just stacking up. Which, if you know me and my Type-A personality- you know is a huge no-no in this house. I see them and say to myself, "Right, ok I need to get to that _____". But then I just never find the time. We've had a crazy few months. That's a major understatement. I actually can't wait to share with you all some of the blessings we've really seen come to fruition lately. As time allows and things develop I surely will. Some very exciting things are beginning to happen!

Also a couple of sadder things- which I've been sort of taking time to be still with, grieve, and lick the wounds of. BUT the neat thing is, even amongst those nastier things, we've seen God just like...totally there with us, holding our hands, walking along side of us, and pretty much rocking our world (in a good He ALWAYS does). I've been spending some time praying about whether or not to share about those unfun things...and if He puts it upon my heart to do so- I totally will. But until then, I do ask for prayer for our upcoming months :) Sanity for one! Patience and flexibility as well. Most importantly though, that we continue to seek Him and His will in each and every thing we do.

There's a hymn that I just love- it's just so right on point and speaks the most beautiful truth into my heart (especially during these trial times). Well the chorus goes something like this:

Turn Your Eyes Upon Jesus
"Turn your eyes upon Jesus,
Look full in His wonderful face,
And the things of earth will grow strangely dim,
In the light of His glory and grace."

Thanks for your prayers, friends!

Here is a SUPER SIMPLE (and always yummy) recipe for fudge. I mean, it's got like 6 ingredients and those that you will definitely have in your kitchen this holiday season. No thermometer is needed (score!) and it's pretty much fool-proof. Unless, of course, you're one for making a fool of fool-proof things. Then, this fool-proof recipe is surely not for you ;)

It's amazingly warm and Christmas-y with the cinnamon note to it- yet the spice is not overpowering. If you don't like cinnamon, you can totally leave it out!

Cinnamon Chocolate Fudge
Makes about 16, 2x2" pieces
Recipe adapted from

  • 1, 14 ounce can of sweetened condensed milk
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • 3 tablespoons room temperature unsalted butter, cut into small chunks
  • 1/8 teaspoon sea salt

1. With butter or spray, grease the sides and bottom of a standard 8x8" glass or metal baking dish. Once you've greased your pan, cut a large strip of parchment or wax paper and line the bottom as well as up the sides. You'll want to have an overhang of a couple inches coming off the sides (for easy lifting of the fudge once it's cool). Set aside.

2. Create a double boiler with a sauce pot of simmering water and a glass bowl on top. A metal bowl would work fine as well; I used glass. To the bowl, add your condensed milk, cinnamon, salt, and vanilla extract. Stir well.

3. Next add your chocolate chips. You could totally use a bar of chocolate- just make sure you chop it up so that the pieces are about the size of chocolate chips (and equal 2 cups). Next add your cubed butter.

4. Allow this mixture to melt together and cook about 8-10 minutes, stirring occasionally- you'll want your mixture to smooth out completely and thicken up. Watch your heat- you want a continuous soft and gentle simmer of your water. If it's a boil you may scorch your chocolate. If things get too warm, simply remove bowl from pot, turn down heat, and add bowl back once it's simmering again :)

5. Once your mixture is smooth and thickened, remove from heat and pour into your baking dish; smooth the top. 

6. Allow to come to room temperature. Once room temperature, wrap baking dish with plastic wrap and chill in fridge 2 hours or until completely chilled. 

7. When ready to cut into squares, remove from fridge and remove plastic wrap. Then, run a knife under hot water until it becomes warm and run knife gently around edges of your fudge and pan. Pull fudge out of dish with paper overhang, flip over onto a cutting board, and gently remove paper. Run a large knife under hot water again and make your slices. Remember to run knife under hot water and dry off between cuts. You could even cut into 1.5x1.5" slices- that will get you around 25 pieces give or take!

8. Store refrigerated in an airtight container for up to one week.

Easy peasy right?
Click here to print.


  1. just curious, why do you have to grease the pan if you're using parchment paper?

    1. Great question! For certain things- like fudge/candies/marshmallows/cake batter, anything that is extra's a lot safer to give that little bit of extra "non stick" to your pan! The lamest thing ever is ruining something because you can't get it out of it's baking dish! Cookies and things like that- I don't grease my parchment. But when I'm nervous that whatever I'm making might really want to hang on, I give it a little spritz of grease along with my parchment paper!

      Better safe than sorry :)

      If you use something like tin foil, you REALLY want to make sure you're greasing up these types of things.


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