Ingrédients pour Albuquerque Pinon Red Chile Fudge
- 12 ounces semi-sweet chocolate chips
- 1/2 cup roasted and chopped piñon nuts
- 1 teaspoon red chile powder
- 1 (14 ounce) can sweetened condensed milk
- Vanilla Extract
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Comment préparer Albuquerque Pinon Red Chile Fudge
- In the top of a double boiler, heat 1 (14-ounce) can of sweetened condensed milk over simmering water.
- Heat until very warm, stirring occasionally, but do not let it boil.
- Remove from heat and stir in 12 ounces of semi-sweet chocolate chips until completely melted and smooth.
- Add 1/2 cup roasted and chopped piñon nuts, 1/4 cup unsweetened cocoa powder, 1 teaspoon red chile powder (or to taste), and 1/4 teaspoon ground cinnamon. Stir until thoroughly combined and smooth.
- Pour the mixture into a greased 9x9 inch baking pan.
- Refrigerate for at least 2 hours, or until completely hardened.
- Using a sharp knife, cut into 1x1 inch squares.
- Store in an airtight container in a single layer at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
49g
Fat
14g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups 5 Ingredients Or Less Fudge Desserts American Mexican Southwestern United States Easy Finger Food Holiday Event Kosher Vegetarian Candy Chocolate Stove Top Dietary Gifts Spicy Low Sodium Gluten Free Comfort Food Oamc Freezer Make Ahead Free Of Something Low In Something Taste Mood Equipment Number Of Servings Presentation 3 Steps Or Less
