Chocolate Jalapeno Fudge Food

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JALAPENO FUDGE



Jalapeno Fudge image

No chocolate here. It's just called that way because they are shaped like fudge...cut up in small squares with pretty much the same consistency...only spicier and yummier. Got this from my mom (she got it from a Shriner's cookbook) From www.chiggerridge.com recipe collection

Provided by skymonkey

Categories     Cheese

Time 35m

Yield 1 batch, 25-36 serving(s)

Number Of Ingredients 4

1 cup jalapeno pepper, chopped
1 lb sharp cheddar cheese, shredded
6 eggs, well beaten with
1 teaspoon salt

Steps:

  • Spread jalapenos in bottom of well-greased 9 inch square pan. Cover with cheese. Pour eggs over cheese.
  • Bake at 350 degrees for 30 minutes, or until firm.
  • Cut into squares. Serve warm.

Nutrition Facts : Calories 91.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 69.8, Sodium 222.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 6.1

CHOCOLATE FUDGE



Chocolate Fudge image

Provided by Alton Brown

Categories     dessert

Time 40m

Yield 64 (1-inch) pieces

Number Of Ingredients 7

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Steps:

  • Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

CHIPOTLE FUDGE



Chipotle Fudge image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h15m

Yield 20 pieces

Number Of Ingredients 5

Coconut oil spray, for the foil
3 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1 canned chipotle in adobo, very finely chopped, plus 1 teaspoon adobo sauce
Coarse sea salt, for sprinkling

Steps:

  • Line an 8-inch square pan with foil and smooth the surface. Spray the foil with coconut oil spray.
  • Combine the chocolate chips, sweetened condensed milk and chipotle and adobo in a double boiler over medium heat. Heat, stirring, until melted and smooth, 5 to 7 minutes.
  • Immediately pour the mixture into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle it with sea salt. Refrigerate for at least 2 hours. Cut into small squares.

JALAPENO FUDGE



Jalapeno Fudge image

My mom used to feed this to me as a baby, strangely enough.

Provided by ApeBoy

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 10

Number Of Ingredients 3

6 eggs
1 ¼ pounds shredded Cheddar cheese
1 (4 ounce) can canned diced jalapeno peppers

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x12-inch baking dish.
  • Beat eggs together in a bowl; stir Cheddar cheese and jalapeno peppers into the eggs. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. Cool and cut into squares.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 1.5 g, Cholesterol 171.2 mg, Fat 21.9 g, Fiber 0.3 g, Protein 18 g, SaturatedFat 12.9 g, Sodium 581.6 mg, Sugar 0.8 g

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