A hint of spice from Chipotle peppers make this chocolate fudge entirely crave-worthy!
I’ve officially switched one of my radio presets over to the 24-7 Christmas music station and it’s driving the husband nuts!
I heart Christmas like nobody’s business. While I’m all like “here comes Santa Claus,” the husband is sticking his fingers in his ears.
Without a doubt, one of my favorite things about this time of year is baking day with my family. We make it a point to get together with our adult children and spend a day baking holiday treats.
I’m a total sucker for pomp, circumstance and tradition, so this time of year gets me all excited.
Soooooo back to the holiday baking thing. Because there are so many of us in the kitchen and most of us don’t have the patience for such things as actually decorating cookies, we try to keep it simple by planning quick and easy recipes with short ingredient lists.
This chipotle chocolate fudge recipe totally fits the bill, and because it’s ME I had to throw in a hint of spice by infusing the fudge with chipotle peppers.
The recipe below makes a chipotle fudge with a mild-to-medium heat level, but you can always add more or less peppers to suit your spice preference.
When you first bite into the fudge you might not notice the peppers right away, but once you start on that second piece you’ll notice a little bit of heat building up. The sweetness from the chocolate tempers it perfectly, and the sea salt helps bring out the flavors in both the peppers and the milk chocolate.
This is definitely a fudge that your friends and family will remember!
Ready to give it a shot?
Here’s What You’ll Need:
Mixing bowl and spatula (I prefer my silicone spatulas for this job)
Here’s the Recipe!
- 3 cups (18 ounces) milk chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 of one canned chipotle pepper*, rinsed well
- 1 tablespoon large flake sea salt
- Line a 9" square pan with parchment paper and set aside.
- Pour the sweetened condensed milk into a saucepan set over low heat. Roughly chop the rinsed pepper and add it to the saucepan. Simmer, stirring occasionally, for 10 minutes. Strain the pepper pieces out of the milk (or leave them in if you want it extra spicy!).
- Return the milk to the saucepan the add the chocolate chips. Stir frequently over low heat until the chocolate has melted and is fully combined with the milk.
- Remove from heat and stir in the vanilla extract. Spread the mixture into the prepared pan. Sprinkle with sea salt. Chill in the refrigerator for 2 hours, or until set.
Amount Per Serving: Calories: 30|Total Fat: 2g|Saturated Fat: 1g|Trans Fat: 0g|Unsaturated Fat: 1g|Cholesterol: 1mg|Sodium: 257mg|Carbohydrates: 4g|Fiber: 0g|Sugar: 4g|Protein: 0g|
Nutrition information has been auto-calculated for your convenience.
December 3, 2014 | Last Updated on September 30, 2020 by Linda