Sweet and spicy go together in this recipe for spicy 3 Ingredient Chipotle Fudge, combining rich milk chocolate with spicy chipotle peppers in adobo sauce.
One thing I miss about Arizona was our access to an abundance of chiles. We enjoyed freshly roasted red peppers from the farmers market, seasonal Hatch Green chiles, and the all dried chiles you could want. Chiles are a great addition to many of the recipes we enjoy, including unexpected dessert dishes.
3 Ingredient Chipotle Fudge
Chipotle peppers in adobo sauce are a staple in the casa kitchen. I was thrilled to find them, and more, at a little Hispanic market in our neighborhood. My first thought was the recipe for this 3 Ingredient Chipotle Fudge. The smokey flavor of the chiles really balance out the super sweetness of the milk chocolate.
I originally wanted to make this flavor combo into a brownie recipe. There is something about spicy chocolate that tickles my tastebuds! Since we don’t have an oven in our kitchenette, we made this fudge instead. It is a cinch to make no matter how tiny your kitchen is.
One thing to keep in mind, the condensed milk and milk chocolate are very sweet together. Therefore the mixture can stand up to quite a bit of spice, without being overwhelming. Ground chipotle powder is a good backup if you don’t have canned chipotle peppers. For a less sweet product, substitute 1 cup semisweet chocolate chips. It always comes back to personal taste.
Half of this batch went to the gals at the front desk, while the rest is stored in our freezer. It will keep frozen much longer then in the refrigerator, plus Paul likes it in his ice cream. I cut into tiny pieces so all he has to do is add it to the bowl! Yes, he is that spoiled. lol
How can you spice up your favorite chocolate dessert?
Recipe For Spicy 3-Ingredient Chipotle Fudge
- 14 ounces sweetened condensed milk
- 2 cups milk chocolate chips
- 3 tablespoons minced chipotle peppers in adobo sauce adjust for desired taste
- 2 teaspoons losher salt optional
- Line a 9x9 baking dish with parchment paper. Spray parchment with non-stick spray, set aside.
- Heat condensed milk in a medium, heavy-bottomed saucepan over medium low heat.
- Add chocolate chips, stirring frequently until melted.
- Stir in peppers, adjusting amount depending on personal taste.
- Pour mixture into baking dish, smooth with a rubber spatula.
- Let cool 5-10 minutes. Refrigerate until set, 1-2 hours. Store in an airtight container in the refrigerator for up to 2 weeks. Freeze in an airtight container for up to 3 months.