|Unsalted butter||120 Gram|
|Plain chocolate||175 Gram, broken into pieces|
|Ground cinnamon||7 1⁄2 Milliliter|
Put the sugar, milk, butter and chocolate into a heavy saucepan.
Over a medium heat, stir constantly until the sugar has dissolved and both the butter and the chocolate have melted.
Bring the mixture to the boil and cook it to the soft ball stage, 116°C/240°F.
Remove the pan from the heat and briefly dip its base in cold water to arrest further cooking.
Add the cinnamon.
Beat the mixture by hand for several minutes until it thickens and becomes lighter in colour.
Pour the mixture into a buttered 20 cm/8 inch square tin.
Leave to set in a cool place for 1-2 hours.
Cut the fudge into 2.5 cm/1 inch squares.