December 2021

Slow Burn Fudge

If you like chocolate stuff, and you like spicy stuff, this may be for you. If not, just leave the hot stuff out! This is something I put together when I was watching a lot of Top Chef.

2 cups (12oz/336g) semisweet chocolate chips

2/3 cup sweetened condensed milk (196g/one-half of a 14-ounce can)

1 tablespoon water

¾ cup (90g) chopped walnuts, toasted if desired

1 tsp vanilla

½ tsp almond extract

¼ to ½  tsp (to taste) cinnamon

½ -2 tsp (to taste) finely-ground chile flakes I like chiltepin or habanero for their fruity finish but just red pepper flakes work fine too. Grind/crush between 4-6 chiltepin berries to try them in this recipe.

Line a cookie sheet with waxed paper; set aside. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water.

Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds. I actually put on gloves and knead it by hand. Stir/knead in the other ingredients. Pour/spread mixture onto prepared cookie sheet and spread it into a 22x15cm* (9x6-inch) rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet. I line a casserole dish with greased parchment and spread it into that- no sticking problems at all. 

Chill fudge about 30 minutes or until firm. Cut into 3.5cm (approx. 1-1/2-inch) squares.

It’s fun for cookie exchanges and ships well.