Chocolate and heat: perfect for Valentine’s
Instead of shopping for chocolates for friends and family, make them!
An easy option is chocolate fudge. This recipe, from the Wisconsin Milk Marketing Board, has spicy heat, thanks to the addition of cinnamon and ground ancho chile.
This recipe makes 64 pieces—enough to give 12 pieces to five different people and keep four pieces for yourself.
If you save gift boxes, line them with wax paper and tie the boxes with red ribbon; no wrapping paper needed.
CHOCOLATE CHILE FUDGE RECIPE
1. Line an 8-inch square pan with foil, allowing edges to extend beyond pan. Butter the foil.
2. In a large bowl, combine chopped chocolate, cinnamon and ground ancho chili.
3. In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium flame, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted.
4. Remove from heat and immediately pour over chopped chocolate mixture. Let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.
5. Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces, using knife dipped in hot water. Store in airtight container in refrigerator for up to 3 weeks.
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The history of fudge—an American accidental invention!
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