Sea Salt Fudge Recipe
If you love a little heat with your sweets, this Sea Salt Fudge is for you. The chipotle gives it a unique twist that has everyone asking for the recipe!
Servings: 25
Calories: 109kcal
Ingredients
- 3 cups 18 ounces milk chocolate chips
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 of one canned chipotle pepper* rinsed well
- 1 tablespoon large flake sea salt
Instructions
- Line a 9" square pan with parchment paper and set it 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, then 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 the sea salt on top. Chill in the refrigerator for 2 hours, or until set.
Notes
*Look for a small can in the Hispanic foods aisle labeled "Chipotle Peppers in Adobo Sauce." Rinse the adobo sauce off really well before using the pepper in this fudge. You can save the rest of the peppers by flash-freezing them.
To store this fudge, place it in an airtight container in the refrigerator, where it will stay good for up to two weeks.
If you’d like to freeze it, wrap the fudge tightly in plastic wrap and store it in a freezer-safe container for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 14g | Protein: 0.02g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Cholesterol: 0.01mg | Sodium: 279mg | Potassium: 62mg | Fiber: 0.04g | Sugar: 12g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 16mg | Iron: 0.002mg
