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Chipotle Chocolate Fudge With Sea Salt Recipe


3 cups (18 ounces) milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
½ of one canned chipotle pepper*, rinsed well
1 tablespoon large flake sea salt


1. Line a 9" square pan with parchment paper and set aside.

2. Pour the sweetened condensed milk into a saucepan set over low heat. Roughly chop the rinsed pepper and add it to the saucepan. Simmer, stirring occasionally, for 10 minutes. Strain the pepper pieces out of the milk (or leave them in if you want it extra spicy!).

3. Return the milk to the saucepan the add the chocolate chips. Stir frequently over low heat until the chocolate has melted and is fully combined with the milk.

4. Remove from heat and stir in the vanilla extract. Spread the mixture into the prepared pan. Sprinkle with sea salt. Chill in the refrigerator for 2 hours, or until set.

*Look for a small can on the Hispanic foods aisle labeled "Chipotle Peppers in Adobo Sauce" - rinse the adobo sauce off REALLY well before you use the pepper in this fudge. You can save the rest of the peppers by flash freezing them.

Source: The Wanderlust Kitchen
Chipotle Chocolate Fudge With Sea Salt Recipe Chipotle Chocolate Fudge With Sea Salt Recipe Reviewed by Niña on 10:26 PM Rating: 5

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