Best Raw Chocolate Fudge Recipe With Chili Recipes

SPICY CHILI DARK CHOCOLATE FUDGE

Steps:

• Lightly grease or line an 8x8 inch pan with parchment paper or aluminum foil. Set aside.
• Combine marshmallow fluff, sugar, evaporated milk, butter and salt in a large saucepan over medium (to medium-high) heat. Bring to a full boil, stirring constantly. Cook until temperature reaches 225• or about 6 minutes.
• Remove from heat and mix in semisweet chocolate chips stirring until chocolate melts and mixture is smooth. Stir in chili powder, cayenne pepper, and vanilla. Pour into prepared pan and allow to set. Cut when firm yet warm, wiping knife off after each cut. (Refrigeration will cause fudge to set up more quickly but may also cause fudge to crumble when cut.)

ALBUQUERQUE PINON RED CHILE FUDGE

Steps:

• Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth.
• Turn out into a 9 inch x 9 inch square pan. Cool in the refrigerator until hardened (~1 hour). Using a sharp narrow knife, cut into 1x1 inch squares.
• Store in an airtight container in one layer.

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.

ANCHO CHILI FUDGE PIE

Steps:

• Preheat over to 350 degrees.
• Melt butter and allow to cool to room temperature.
• In a medium mixing bowl, beat eggs until well blended.
• Add flour and sugars, mix until smooth.
• Add cooled butter and mix well.
• Fold in nuts, chocolate chips and ground ancho chili pepper.
• Pour mixture into prepared pie crust.
• Bake 30 to 40 minutes until pie tests done.
• Serve warm, topped with fresh whipped cream.
• Note: Ancho peppers are available whole. To grind, soften peppers in water for 30 minutes, Drain and grind in a blender. DO NOT SUBSTITUTE CHILI POWDER. Update . . . found ground ancho chilis at Penseys.

WHITE CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

RAW CHOCOLATE FUDGE RECIPE WITH CHILI

Steps:

• Warm the cacao butter to a liquid either in a dehydrator or an oven set to a warming temperature of about 100°F. Place in a food processor along with the remaining ingredients and process for about 20 seconds or until the mixture unifies and is completely blended. It will look a bit oily. Pour into molds or a pie plate and chill in the fridge for at least an hour or two. If you don't have molds don't worry, the chocolate is very easy to cut into any shape. Bon appetit! Enjoy your raw chocolate fudge! Isn't it beautiful?