Albuquerque Pinon Red Chile Fudge

Submitted by Linda Schaffer

"Tasty and not too hot. Great for holiday gifts. Real Southwestern flavor. Put the dry ingredients in a mason jar and give them to friends. Great hostess gift."

 

• Ready In: 15mins
• Ingredients: 5
• Yields: 40 pieces
• Serves: 40

ingredients

• 3 cups semi-sweet chocolate chips
• 1 cup pine nuts (raw or toasted)
• 1 tablespoon of fresh red chili powder
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract

directions

1. Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth.
2. Turn out into a 9 inch x 9 inch square pan. Cool in the refrigerator until hardened (~1 hour). Using a sharp narrow knife, cut into 1x1 inch squares.
3. Store in an airtight container in one layer.

Reviews

[savtashellie]

We love this recipe, but we make it non-dairy by using soy milk. I use a liter box of soy milk and cook it down till half. it takes a while, but it is worth it. We've added peanut butter to the recipe, and depending on the strength of the chili powder you have to be careful if you want one alarm chili fudge or three alarm. I always have some in my freezer.

 

[amy.m.spears]

This recipe took me probably 10 minutes start to finish, quick and delicious!!! You don't get too much of the red chile flavor till the after-taste. Great southwestern dessert!

 

[Patty Cake]

5/11/07--I've made fudge a few times (a long, long time ago), and have never really been excited about the results. Lately, I've been buying the very exotic (and expensive) chocolates that have chili powder in them, so I decided to look for a similar fudge recipe. This is the first one I located, and I immediately made it. It is totally awesome. Also, a lot of chocolates now include salt (for that sweet and savory flavor), so I sprinkled on a little fleur de sel, and, BAM, that really kicked it up a notch (press in the salt so that it adheres). For personal preference, I would prefer it a little hotter (I used a mild New Mexico chili powder), so I will experiment with a hotter powder, or a mix, or maybe add a little cayenne--might even try adding a little chipotle chili powder as a variation. My other comment is that one hour wasn't quite long enough to chill prior to cutting; I left it two hours, and got nice, clean-cut pieces. This was so easy to make, even a cave woman could make it!