Best Cayenne Chocolate Fudge Recipes

CANDY CANE WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares.

CINNAMON-CHOCOLATE FUDGE

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
• In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

BASIC CHOCOLATE FUDGE

Steps:

• If you are not using chocolate chips, roughly chop the chocolate and place it in a medium heatproof bowl. Add the sweetened condensed milk, butter, and salt into the bowl.
• Stove Top Method (skip this step if you are following the microwave method): Set up a medium saucepan filled without 2 inches (about 5 centimeters) of water on your stove and turn it on medium heat to bring the water to a simmer. This will be the base of the double boiler. Set the bowl over the saucepan of simmering water, making sure that the bowl is not touching the water. If the water is touching the bowl, pour out some of the water. Use a rubber spatula to stir the mixture as the chocolate begins to melt, until you have a smooth texture and all of the chocolate is melted. The mixture will be very thick, almost like a dough.
• Microwave Method (skip this step if you followed the stove top method): Heat the mixture for 30 seconds on high. Stir the mixture thoroughly, being sure to scrape the bottom and sides of the bowl. Heat for 30 more seconds and stir the mixture again. Heat in 15 second increments, stirring in between, until the mixture is a smooth consistency. This should take about 1 min 45 seconds to 2 minutes total time from start to finish. The mixture will be very thick, almost like a dough.
• Line a 8x8 or 9x9 pan with foil, parchment, or wax paper. Spread the fudge in the pan using the back of a spoon, a rubber spatula, or an offset spatula, until it is evenly distributed. Smooth out the top. Note: You can also split the batch into smaller tins for gift giving or use a 9x13 pan for a much thinner fudge.
• Allow to sit at room temperature for about 2 hours or in the refrigerator for 1 hour to set before cutting.
• The fudge can be stored in an airtight container at room temperature for about 1 week or in the refrigerator for up to 3 weeks.

CAYENNE CHOCOLATE FUDGE

Steps:

• 1. Melt chocolate chips, dark chocolate chips and condensed milk in double boiler on medium heat. Once smooth remove from heat. Add vanilla, cayenne pepper and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes. Sprinkle additional cayenne pepper over top when time to serve.

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

MEXICAN BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Prepare Betty Crocker Fudge Brownies as directed on box.
• Fold in cayenne pepper and chopped chocolate. Pour into a greased pan.
• Bake as directed.
• Cut into squares and serve warm or at room temperature.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

CHOCOLATE CAYENNE SOUFFLES

Steps:

• Separate egg; let stand at room temperature for 30 minutes. Coat two 6-oz. ramekins with 1 teaspoon butter and sprinkle with 2 teaspoons sugar. Place ramekins on a baking sheet; set aside., In a small saucepan over medium heat, melt remaining butter. , Stir in 2 tablespoons sugar and the flour until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Whisk in the chocolate, cayenne and salt until chocolate is melted. Transfer to a small bowl., Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly., In another bowl, with clean beaters, beat egg white on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form., With a spatula, stir a fourth of the egg white into chocolate mixture until no white streaks remain. Fold in remaining egg white until combined. Transfer to prepared ramekins., Bake at 400° for 12-15 minutes or until the tops are puffed and centers appear set. Serve immediately. If desired, dust with confectioners' sugar.