Ingredients
Scale
- 1 14-oz can fat free sweetened condensed milk
- 1 lb. high quality dark chocolate chips
- 2 teaspoons real vanilla extract
- 1 – 2 teaspoons Chimayo powdered red chile peppers (I used 2 teaspoons) – or other hot powdered chile
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Line a 9x9x2 inch pan with waxed paper, then spray the paper lightly with nonstick cooking spray.
- Put all ingredients in a medium mixing bowl. Microwave on high 1 minute, stir well, then microwave another 30 seconds. Stir a lot. If all the chocolate is melted and the mixture is about the consistency of a very thick, shiny cake batter, it’s ready. If not, microwave another 30 seconds and stir again.
- Pour the fudge into the prepared pan and use a spatula to smooth it out. Set in the fridge or other cool place to chill.
- Once the fudge is completely cool and hardened, cut into squares using a knife that has been warmed under hot water. Warm the knife again between cuts.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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