Dangerously Spicy Chocolate Chili Fudge Food

SPICY CHILI DARK CHOCOLATE FUDGE

Steps:

• 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.)

DANGEROUSLY SPICY CHOCOLATE-CHILI FUDGE

Steps:

• Butter the bottom of an 8-inch to 9-inch square baking pan, and line with a square of parchment or wax paper. Put ingredients into a metal bowl set over a pan of gently simmering water, and stir the mixture occasionally to melt. It's going to be very thick. Spread mixture into the pan and chill until firm (or overnight). Run a warm knife around edges of pan to loosen the fudge block and flip it over onto a cutting board. Remove the paper, and cut the fudge into 1-inch squares.

CHIPOTLE FUDGE

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.

SPICY MEXICAN HOT CHOCOLATE FUDGE

Steps:

• Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
• Fill a saucepan with water, about 2-inches deep and bring to a simmer.
• In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
• Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
• Stirring frequently, cook until chocolate is melted and completely smooth.
• Stir in cinnamon, chili powder and cayenne pepper.
• Remove from heat and pour into the previously prepared pan.
• Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
• Cut into squares and serve.

CHILI CHEESE FUDGE

Steps:

• Mix all ingredients in a 9X13 pan.
• Bake in 350°F oven for 30 minutes.
• Let cool and cut.
• Store in fridge.