Mexican Chocolate Fudge

Mexican Chocolate Fudge Yields 36 24 oz. Semi-Sweet Chocolate Chips 14 oz. Can of La Lechera® Sweetened Condensed Milk 4 tbsp. Butter 1 tsp. Cinnamon 1/2 tsp. Almond Extract or Emulsion Add the chocolate, La Lechera® Sweetened Condensed Milk and butter into a large microwave safe bowl. Microwave for 90 seconds and then stir. Microwave for another 15 seconds and stir again. If the mixture is not completely melted and smooth then microwave for another 15 seconds and stir again. Stir in the cinnamon and almond extract. Line and 8"x8" pan with parchment paper. Spread the chocolate mixture in the pan evenly. Chill in the refrigerator until firm, about an hour. Cut into 1" squares and serve. Notes This fudge can be stored in the refrigerator in an airtight container for up to two weeks. If you want to gift the fudge in tins or boxes mini cupcake liners are the perfect holders for each individual piece.