Chai-Spiced Fudge

Chai-Spiced Fudge Recipe
Photo: Ryan Benyi; Styling: Gerri Williams
Skip the store-bought stuff! Chai-Spiced Fudge is the perfect bite and  makes a great gift, too.

Yield:

About 2 lb. (32 pieces) (serving size: 1 piece)

Recipe Time

Prep: 5 Minutes
Cook: 7 Minutes
Chill: 2 Hours

Nutritional Information

Calories 132
Fat 6 g
Satfat 4 g
Protein 1 g
Carbohydrate 20 g
Fiber 1 g
Cholesterol 7 mg
Sodium 30 mg

Ingredients

1 cup sugar
1 7.5-oz. jar Marshmallow Fluff
2/3 cup evaporated milk
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
14 ounces (2 1/2 cups) semisweet chocolate chips

Preparation

1. Line an 8-inch square baking pan with heavy-duty aluminum foil, tucking it into corners and letting at least 1 inch overhang on all sides.

2. Combine sugar, Marshmallow Fluff, evaporated milk, butter, cinnamon, cardamom, cloves, ginger, cayenne and salt in a medium saucepan and cook over medium heat, stirring frequently, until mixture is smooth and comes to a boil. Let boil for 5 minutes, stirring constantly.

3. Remove saucepan from heat, add chocolate and stir until smooth. Transfer to baking pan and smooth with a spatula. Refrigerate until firm, about 2 hours.

4. Grasp overhanging foil on either side of pan and lift fudge onto a cutting board. Remove foil and cut fudge into small squares to yield 32 pieces. Refrigerate in an airtight container between layers of waxed paper for up to 1 week before serving.

Note:

December 2012
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