Skip the store-bought stuff! Chai-Spiced Fudge is the perfect bite and  makes a great gift, too.

Recipe by MyRecipes December 2012

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Credit: Ryan Benyi; Styling: Gerri Williams

Recipe Summary test

prep:
5 mins
cook:
7 mins
chill:
2 hrs
total:
2 hrs 12 mins
Yield:
About 2 lb. (32 pieces) (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

132 calories; fat 6g; saturated fat 4g; protein 1g; carbohydrates 20g; fiber 1g; cholesterol 7mg; sodium 30mg.
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