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 and wondering why we don’t own a hands-free whiskey solution.
Without a doubt, one of my favorite things about this time of year is baking day with my family. My three sisters and I always make it a point to get together with my mom and spend a day baking holiday treats.
I’m happy to report that no one has been assaulted on baking day in several years!
Alright, I’m only teasing. I love all those crazy people, which is why the holidays means to much to me. I’m a total sucker for pomp, circumstance and tradition, so this time of year gets me all excited.
The holidays have been getting a little wild for my family, mostly because we seem to grow by several people each year. As of this writing the husband and I have 1 perfect nephew and 3 beautiful nieces (with one more on the way!), not to mention the 16 siblings we have between the two of us.
Add in the parents, grandparents, cousins, aunts and uncles, and you’ve got the jolliest bunch of you-know-whats on this side of the nuthouse.
It sounds a little out of control, but I love having a big family. I’m so glad that the husband has so many siblings, too. When we got married I went from having 3 sisters to having 6 sisters, and every single one of them is smart, funny, and beautiful. You really can’t have a family that is TOO big!
Just like you can never have too many cats.
Am I right?
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 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 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 Your 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.