Ingredients
1 lb high-quality dark chocolate, chopped (I used Lindt Excellence 70%)
1 Tbsp unsalted butter
1 tsp ground cinnamon
1/2 tsp ground cayenne
1/2 tsp ground nutmeg
1/2 tsp salt
1 (14-oz) can sweetened condensed milk
Preparation
Butter the bottom of an 8-inch to 9-inch square baking pan, and line with a square of parchment or wax paper.
Put ingredients into a metal bowl set over a pan of gently simmering water, and stir the mixture occasionally to melt. It’s going to be very thick. Spread mixture into the pan and chill until firm (or overnight).
Run a warm knife around edges of pan to loosen the fudge block and flip it over onto a cutting board. Remove the paper, and cut the fudge into 1-inch squares.
