Habanero Fudge
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.
INGREDIENTS
1 (or more) habanero pepper
2 1/3 cup (200g) of marshmallow creme
3 cups (540g) of milk chocolate chips
1 1/2 cups(330g) of white sugar
2/3 cup (166g) of evaporated milk
1/4 cup (58g) of butter
1 teaspoon of vanilla extract
A pinch of salt
SUPPLIES
An 8x8baking pan
Some parchment paper
A large saucepan
A food processor
A spatula
A sieve
A whisk
DIRECTIONS
Line an 8×8-inch pan with parchment paper and set it aside.
Put a pepper (or 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 the mixture and set it aside.
Add the marshmallow creme, sugar, remainder of the evaporated milk, butter and salt to a saucepan over medium heat..
Bring the mixture to a boil and cook for 5 minutes, stirring constantly.
Remove the saucepan from the heat and add the chocolate chips, habanero/milk mixture, and vanilla.
Stir until it’s melted and uniform.
Pour it into an 8×8 pan and chill in the refrigerator until firm, about 3 hours.
Remove it from pan and cut it into whatever size pieces you’d like.