Albuquerque Pinon Red Chile Fudge
Indulge in the bold and decadent flavors of Albuquerque Piñon Red Chile Fudge, a Southwest-inspired treat that perfectly balances rich chocolate, earthy piñon nuts, and a subtle kick of red chile spice. This unique recipe combines creamy sweetened condensed milk and melted dark chocolate chips, with a touch of pure vanilla and medium-spiced red chile powder to create a velvety fudge with a zesty twist. Toasted piñon nuts are stirred into the mixture for a nutty crunch, with more sprinkled on top for an elegant finish. Easy to make and ready in just 25 minutes of prep and cooking time, this fudge is perfect for gifting, dessert platters, or satisfying your sweet-and-spicy cravings. Elevate your chocolate game with this mouthwatering Southwestern classic!
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Recipe Information
Ingredients
- 1 tablespoon Unsalted butter
- 14 ounces Sweetened condensed milk
- 3 cups Dark chocolate chips
- 1 teaspoon Pure vanilla extract
- 1.5 teaspoons Ground red chile powder (medium spice)
- 0.5 cup Piñon nuts (toasted)
- 0.25 teaspoon Salt
- 2 tablespoons Additional piñon nuts (for garnish)
Instructions
Prepare an 8x8-inch square baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with the unsalted butter to prevent sticking.
In a medium-sized, heavy-bottom saucepan, combine the sweetened condensed milk and dark chocolate chips.
Heat the saucepan over low heat, stirring constantly, until the chocolate chips are fully melted and the mixture is smooth. Be careful not to overheat or scorch the chocolate.
Once melted, remove the saucepan from the heat and quickly stir in the pure vanilla extract, ground red chile powder, toasted piñon nuts, and salt. Mix until fully combined.
Pour the mixture into the prepared pan and spread it out evenly with a rubber spatula or the back of a spoon.
Sprinkle the additional piñon nuts evenly over the top of the fudge, gently pressing them into the surface to adhere.
Let the fudge cool to room temperature, then transfer it to the refrigerator to set for at least 2 hours, or until firm.
Once set, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and cut into 24 small squares using a sharp knife.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Allow the fudge to come to room temperature before serving for the best texture.
Nutrition Facts
Calories |
5245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.0 g | 401% | |
| Saturated Fat | 152.4 g | 762% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 610.1 g | 222% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 506.8 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1613 mg | 124% | |
| Iron | 52.9 mg | 294% | |
| Potassium | 5757 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
