Easy Cinnamon Fudge

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Easy Cinnamon Fudge to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Easy Cinnamon Fudge, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 cups confectioners' sugar
• 1/2 cup unsweetened cocoa
• powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges

Step 2: Technique & Execution

In a medium bowl combine confectioners' sugar, cocoa and cinnamon

Step 3: Technique & Execution

Heat butter and milk in a medium saucepan over medium heat

Step 4: Technique & Execution

When butter is melted stir in vanilla

Step 5: Technique & Execution

Remove from heat and stir in sugar mixture and walnuts

Step 6: Technique & Execution

Pour into prepared pan