Chocolate Habanero Fudge Recipes

CHIPOTLE FUDGE

Steps:

• Line an 8-inch square pan with foil and smooth the surface. Spray the foil with coconut oil spray.
• Combine the chocolate chips, sweetened condensed milk and chipotle and adobo in a double boiler over medium heat. Heat, stirring, until melted and smooth, 5 to 7 minutes.
• Immediately pour the mixture into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle it with sea salt. Refrigerate for at least 2 hours. Cut into small squares.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.