Chocolate Fudge with Chile
Steeping the milk and cream with crushed chillies for a few minutes before making the fudge adds a beautiful warm finish to this rich, creamy chocolate fudge.
(Makes for a great hostess gift or serves as a sweet treat after dinner.)
- ¾ Cup Evaporated Milk
- ½ Cup Milk, whole milk
- ⅓ Cup Double Cream
- ½ Tbsp Crushed Chile Flakes (*OPTIONAL add ½ Tbsp for extra heat)
- 500 g White Sugar
- ¼ tsp Salt
- 100 g Chocolate, 70% dark (or more), roughly chopped
- 25 g Butter, unsalted
- Pre-grease a glass or tin pan (square/8″ or small loaf style will both work well)
- On medium-low heat, combine the two kinds of milk, cream and crushed chile flakes in a medium-sized pot with a heavy bottom. Warm gently, occasionally stirring, for about 10 minutes. Remove from heat and let steep for another 10-20 minutes.
- Using a cheesecloth, remove the crushed chillies and return the spiced milk-cream mixture to the pot.
- Add the sugar and salt, and turn the heat up (string occasionally) to bring to a boil. Once boiling, reduce the heat slightly (medium-high) so the mixture continues to bubble. Continue to stir occasionally.
- Remove from the heat, add the chocolate and butter, and stir vigorously using a wooden spatula for about 5 minutes or until the fudge thickens and becomes glossy.
- Pour into the pre-greased pan and leave to cool at room temperature for a couple of hours before cutting.
- Use a shape knife to cut into pieces or slabs.