Now you can make fudge that gives your throat a warm hug using this quick and easy recipe. This was the first candy recipe I ever made – the one that started me on the path to becoming Randy the Candy Man. Check out the About RMC page to see the amusing mistake that started it all.
Watch the video here.
INGREDIENTS
- 1 (or more) habanero pepper
- 200g (7 oz) (2 1/3 cup) ounces marshmallow creme
- 540g (19 oz) (3 cups) milk chocolate chips
- 330 g (11.5 oz) (1 1/2 cups) white sugar
- 166g (5.8 oz) (2/3 cup) evaporated milk
- 58g (2 oz) (1/4 cup) butter
- 4g (1 teaspoon) vanilla extract
- pinch of salt
DIRECTIONS
- Line an 8×8-inch pan with parchment paper
- Heat a large saucepan to medium heat.
- Put the pepper (as many as you can handle) into a food processor with a bit of the evaporated milk. The longer you blitz it, the higher the spice level will be. Strain mixture and save for later.
- Add marshmallow creme, sugar, remainder of the evaporated milk, butter and salt to the saucepan.
- Bring to a boil and cook 5 minutes, stirring constantly.
- Remove from heat and add chocolate chips, habanero/milk mixture, and vanilla. Stir until melted and uniform.
- Pour into an 8×8 pan and chill in the refrigerator until firm, about 3 hours.
- Remove from pan, peel off parchment paper, and cut into squares
