Making homemade fudge is as Southern as it gets. With a hint of cinnamon and a touch of spice, this refrigerator fudge is rich and satisfying for grown-ups—and easy enough for the children to help create.
Courtesy of Southern Living Around the Southern Table by Rebecca Lang, Oxmoor House 2012.
|Vegetable cooking spray||3 tablespoons unsalted butter|
|Parchment paper||2 teaspoons ground cinnamon|
|1 (14-ounce) can sweetened condensed milk||1/8 teaspoon ground chipotle chile pepper|
|1 tablespoon brewed espresso or extra-strong brewed coffee||1/2 teaspoon kosher salt|
|1 pound (about 2 cups) high-quality bittersweet chocolate, chopped|
Coat an 8-inch square pan with cooking spray. Line bottom of pan with 1 sheet of parchment paper, allowing 2 inches to extend over sides; lightly spray parchment paper with cooking spray.
Pour water to depth of 1 inch into a 4-qt. saucepan; bring to a boil over high heat. Reduce heat to medium-low, and maintain at a simmer.
Stir together sweetened condensed milk and espresso in a medium-size stainless-steel bowl; stir in chocolate and butter. Place bowl over simmering pan of water, making sure bottom of bowl does not touch water. Cook, stirring constantly, 6 minutes or just until chocolate is melted and mixture is smooth. (Mixture will be thick.) Stir in cinnamon and chipotle chile pepper.
Transfer mixture to prepared pan, and smooth top with a rubber spatula. Sprinkle with salt. Chill 3 hours or until firm.
Lift fudge from pan, using parchment paper sides as handles. Cut into 25 squares. Store in an airtight container in refrigerator up to 1 week, or freeze up to 1 month.
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