You see her from across the room. She’s a bit plain and unassuming … not like the others in her company. You think this one will not hurt you so you ask her to dance.
The dance starts out slow … just like so many others, but then things change! She’s a bit spicy and dirty-dances you into a corner then leaves you wondering what just happened.
The memory of her remains long after she is gone. You wish she would she would take you to that spicy place again … just one more time.
A special thanks to my friend Kelly McDonald for writing the description of this fudge. Merry Christmas!
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Wall Flower Fudge {Red Chile Fudge}
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 24 - 36 pieces of fudge 1x
Ingredients
- 1 14-oz can fat free sweetened condensed milk
- 1 lb. high quality dark chocolate chips
- 2 teaspoons real vanilla extract
- 1 – 2 teaspoons Chimayo powdered red chile peppers (I used 2 teaspoons) – or other hot powdered chile
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Line a 9x9x2 inch pan with waxed paper, then spray the paper lightly with nonstick cooking spray.
- Put all ingredients in a medium mixing bowl. Microwave on high 1 minute, stir well, then microwave another 30 seconds. Stir a lot. If all the chocolate is melted and the mixture is about the consistency of a very thick, shiny cake batter, it’s ready. If not, microwave another 30 seconds and stir again.
- Pour the fudge into the prepared pan and use a spatula to smooth it out. Set in the fridge or other cool place to chill.
- Once the fudge is completely cool and hardened, cut into squares using a knife that has been warmed under hot water. Warm the knife again between cuts.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie Friends Friday.
