How to Make Sea Salt Fudge
Step #1: Line a 9″ square pan with parchment paper and set it aside. With so many of us in the kitchen and limited patience for cookie decorating, we stick to quick and easy recipes with short ingredient lists. This Sea Salt Chocolate Fudge recipe is perfect for our baking day. The addition of chipotle peppers gives the fudge a unique, crave-worthy twist. The recipe creates a fudge with a mild-to-medium heat level, but you can easily adjust the spice to suit your preference. Step #2: Pour the sweetened condensed milk into a saucepan set over low heat. Roughly chop the rinsed pepper and add it to the saucepan. Simmer, stirring occasionally, for 10 minutes. Strain the pepper pieces out of the milk (or leave them in if you want it extra spicy!). Step #3: Return the milk to the saucepan, then add the chocolate chips. Stir frequently over low heat until the chocolate has melted and is fully combined with the milk. Step #4: Remove from heat and stir in the vanilla extract. Spread the mixture into the prepared pan. Sprinkle with the sea salt on top. Chill in the refrigerator for 2 hours, or until set. If you’d like to freeze it, wrap the fudge tightly in plastic wrap and store it in a freezer-safe container for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
