Ingredients for 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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How to Make 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