Whenever I’m on vacation and there is a candy shop nearby, I like to buy some local fudge. I don’t make fudge often at home (probably because I’d eat it all), but I love it as a special treat! Over Thanksgiving, Matt & I took the kids to Great Wolf Lodge indoor waterpark and I hit the sweet shop for some treats. OMG, they had the most amazing fudge! Our favorite flavor was a dark chocolate spicy fudge. It was smooth and creamy with just a touch of heat at the finish. For Valentine’s Day, Matt requested that I buy him “some type of spicy dark chocolate”, so I decided to try my hand at making my own Chili Chocolate Fudge!
I modified the popular marshmallow fluff fudge recipe in order to create this fudge. It turned out perfectly! This fudge isn’t overly spicy (to our standards) so if you like a stronger finish you’ll want to add a bit more spice. If you like just a touch of heat after the chocolate has melted in your mouth, then you will love this!
Spicy Chili Dark Chocolate Fudge
Ingredients
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups white sugar
- 2/3 cup evaporated milk
- 3 T butter
- 1/4 teaspoon salt
- 3 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- 3/4 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
Instructions
- 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.)
https://www.homestoriesatoz.com/recipes/chili-chocolate-fudge-recipe-spicy.html
This recipe works best if you take the time to get all of your ingredients ready to pour in beforehand. Honestly, I find that ALL of my recipes turn out better when I pretend I’m on a cooking show and get everything pour and sprinkle ready beforehand! Fudge is easy to make but it can also be tricky. If it’s not cooked properly it can turn out too soft, too crumbly, or my least favorite–grainy. This recipe is fairly foolproof. If you use a candy thermometer and stir it constantly, it should turn out perfectly.
Cook your fudge to “soft ball stage” which happens at around 235•F. If you don’t own a candy thermometer, cook your fudge at a rolling boil for around 6 minutes. Don’t forget to stir, stir, stir!
Remove the mixture from the stove and immediately add your chocolate chips and spices. Move quickly! It will start setting up immediately so don’t dawdle. Thoroughly mix in your spices and pour the fudge into your prepared pan.
At this point you can pop the fudge into the refrigerator for about an hour, or you can just be patient and allow it to cool on the counter. If you cool your fudge until it hardens in the refrigerator, the butter will harden and your fudge will be crumbly. When cutting your fudge, use a long butcher’s knife and wipe off the blade after each pass. This will help ensure that your fudge squares look beautiful.
Oh yum. Enjoy the deliciousness! This recipe makes about 3 pounds of fudge which is a LOT of fudge. Yikes! I’m going to need Matt to take his gift of fudge with him to work, so I don’t eat it all. Store your fudge wrapped in plastic wrap in an air tight container to keep it from drying out. You can also freeze any extras by placing them in an air-tight container.
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FAQs
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
How do you know when fudge is beaten enough? ›
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
Why is my 3 ingredient fudge not setting? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
What is the secret to smooth fudge that is not gritty? ›
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
What not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again.
Do you stir fudge when it's boiling? ›
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
What makes high quality fudge? ›
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
How long do you let fudge cool before beating? ›
How long does it take to make fudge:
- about 18 min to reach boiling.
- about 40 minutes to reach soft ball stage.
- 60 minutes to cool.
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
How do you firm up homemade fudge? ›
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
What went wrong with my fudge? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Why did my fudge turn out like taffy? ›
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
What to do with ruined fudge? ›
Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).
What gives fudge its firm texture? ›
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Can you beat fudge in a stand mixer? ›
Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.
What happens if you stir fudge too early? ›
That smooth, creamy melt-in-your-mouth fudge texture is achieved with small sugar crystals. If the mixture is stirred too soon — when it is warmer than 110 degrees — the crystals will be large and make the fudge grainy.
