[Salt topped] Cinnamon Fudge (Giada Recipe) - also with a question.

I made this and it was delicious, but had one problem. When I stored it in containers in the refrigerator, the condensation caused the kosher salt to turn to water! Any advice on how to avoid this from happening again?

This is the perfect combo of sweet and salty. I kind of cheated and used the microwave to melt the ingredients, but I just love this stuff! I also used just 1 tsp of cinnamon, since I wasn't sure how much I would like that much cinnamon and I thought just 1 tsp was the just right amount.

Cinnamon-Chocolate Fudge
Recipe courtesy Giada De Laurentiis
Prep Time:5 min
Inactive Prep Time:2 hr 0 min
Cook Time:8 min
Level:Easy
Serves: 4 to 6 servings

Ingredients
•Butter, for greasing the pan
•1 (14-ounce) can sweetened condensed milk
•2 teaspoons ground cinnamon
•1 teaspoon pure vanilla extract
•1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
•3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
•Kosher or flake salt, optional

Directions
Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

Message edited 2/19/2010 4:06:25 PM.

Re: [Salt topped] Cinnamon Fudge (Giada Recipe) - also with a question.

Maybe a paper towel on top of the fudge - or wax paper? My MIL makes choc cookies and she puts wax paper on them in the fridge - I think its to stop them from sticking though.