Rich, dark and spicy. Is there a homemade treat for Valentine’s Day that’s more thematically appropriate than my Dangerously Spicy Chocolate-Chili Fudge?
I’m doubting it… especially now that I’ve gone through and improved the recipe.
I whipped up the first version of this fudge two years ago, but I thought the texture was slightly less than perfect. It was just a bit too chewy .
In this new & improved version, I’ve added more butter (which makes it creamier) and I’ve replaced the nutmeg with vanilla, which improves the overall flavor in a magical way.
It’s still super-fast and very easy to make, and you can use dark chocolate (I do) or milk chocolate, as you prefer.
Dangerously Spicy Chocolate-Chili Fudge 2.0 (Makes about 16 pieces)
One (14oz) can sweetened condensed milk
1/2 tsp salt
1/2 tsp ground cayenne pepper (or more, if you’re bold)
1 tsp ground cinnamon
1 Tbsp vanilla extract
1/4 cup unsalted butter, cut into 8 pieces
1 lb milk or dark chocolate (use chips, pastilles or pieces you’ve cut)
Butter the bottom of an 8-inch to 9-inch square baking pan, and line with a piece of parchment or wax paper.
In a metal or glass bowl, blend together the salt, cayenne pepper, cinnamon and vanilla with the sweetened condensed milk.
Set the bowl over a pan of gently simmering water (double boiler), add the butter and chocolate, stirring the mixture occasionally as it melts.
When everything is blended and smooth, spread the mixture into the prepared pan and chill in the refrigerator 2 to 3 hours, or until firm.
Run a warm knife around edges of pan to loosen the fudge block and flip it over onto a cutting board. Remove the parchment paper and cut the fudge into 1- to 2-inch squares. Serve immediately, or store in an airtight container for up to a month.
Since I last posted on this topic, I’ve also discovered that some high-quality fudge tips exist at Allrecipes.com. Since I try to avoid using corn syrup, I went with the sweetened condensed milk, and yes, it’s pretty fool-poof.