Dangerously Spicy Chocolate Chili Fudge Recipes

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SPICY CHILI DARK CHOCOLATE FUDGE



Spicy Chili Dark Chocolate Fudge image

Number Of Ingredients 9

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
3 T butter
1/4 teaspoon salt
3 cups semisweet chocolate chips
1 teaspoon vanilla extract
3/4 teaspoon chili powder
1/2 teaspoon cayenne pepper

Steps:

  • Lightly grease or line an 8x8 inch pan with parchment paper or aluminum foil. Set aside.
  • Combine marshmallow fluff, sugar, evaporated milk, butter and salt in a large saucepan over medium (to medium-high) heat. Bring to a full boil, stirring constantly. Cook until temperature reaches 225• or about 6 minutes.
  • Remove from heat and mix in semisweet chocolate chips stirring until chocolate melts and mixture is smooth. Stir in chili powder, cayenne pepper, and vanilla. Pour into prepared pan and allow to set. Cut when firm yet warm, wiping knife off after each cut. (Refrigeration will cause fudge to set up more quickly but may also cause fudge to crumble when cut.)

DANGEROUSLY SPICY CHOCOLATE-CHILI FUDGE



DANGEROUSLY SPICY CHOCOLATE-CHILI FUDGE image

Categories     Candy     Chocolate     Dessert     Thanksgiving

Number Of Ingredients 7

1 lb high-quality dark chocolate, chopped (I used Lindt Excellence 70%)
1 Tbsp unsalted butter
1 tsp ground cinnamon
1/2 tsp ground cayenne
1/2 tsp ground nutmeg
1/2 tsp salt
1 (14-oz) can sweetened condensed milk

Steps:

  • Butter the bottom of an 8-inch to 9-inch square baking pan, and line with a square of parchment or wax paper. Put ingredients into a metal bowl set over a pan of gently simmering water, and stir the mixture occasionally to melt. It's going to be very thick. Spread mixture into the pan and chill until firm (or overnight). Run a warm knife around edges of pan to loosen the fudge block and flip it over onto a cutting board. Remove the paper, and cut the fudge into 1-inch squares.

SPICY MEXICAN HOT CHOCOLATE FUDGE



Spicy Mexican Hot Chocolate Fudge image

Make and share this Spicy Mexican Hot Chocolate Fudge recipe from Food.com.

Provided by Cathleen Colbert

Categories     Candy

Time 4h10m

Yield 24 pieces

Number Of Ingredients 8

1 lb semisweet chocolate, chopped
3 tablespoons butter
1 (14 ounce) can fat-free sweetened condensed milk (NOT Evaporated Milk)
2 -3 tablespoons espresso
2 teaspoons ground cinnamon
1/8 teaspoon chili powder
1/8 teaspoon ground cayenne pepper
1 tablespoon sea salt (optional)

Steps:

  • Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
  • Fill a saucepan with water, about 2-inches deep and bring to a simmer.
  • In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
  • Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
  • Stirring frequently, cook until chocolate is melted and completely smooth.
  • Stir in cinnamon, chili powder and cayenne pepper.
  • Remove from heat and pour into the previously prepared pan.
  • Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
  • Cut into squares and serve.

Nutrition Facts : Calories 108, Fat 11.3, SaturatedFat 7, Cholesterol 3.8, Sodium 17.6, Carbohydrate 5.8, Fiber 3.3, Sugar 0.2, Protein 2.5

NEVER-FAIL FUDGE



Never-Fail Fudge image

Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.

Provided by LEEMA

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 45m

Yield 12

Number Of Ingredients 7

4 cups confectioners' sugar
½ cup unsweetened cocoa powder
6 tablespoons butter
¼ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans

Steps:

  • Butter a 9x9 inch dish.
  • Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
  • Let cool completely before cutting into squares.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g

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