Chocolate Chipotle Fudge

Products Used
chocolate chipotle fudge


  • 7 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 4 tablespoons water
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 teaspoon salt
  • 3 cups good quality chocolate chips (58-65% cacao)
  • 6 tablespoons unsalted butter, soft
  • 1 teaspoon vanilla extract
  • 1 teaspoon chipotle, dried
  • 2/3 cup salted pumpkin seeds


  1. Spread a thin layer of oil into an 8X8-inch or 9X9-inch pan. Press a sheet of plastic food wrap tightly onto oil and pressing well into corners. Set aside.
  2. In a small saucepan bring sugar and water to a full boil. Add sweetened condensed milk and salt and stir to a boil.
  3. Remove from heat and pour onto chopped chocolate, add butter and gently stir until no chocolate lumps remain. Add vanilla extract, chipotle and pumpkin seeds and stir to combine.
  4. Scrape mixture into the prepared pan and place in a refrigerator. Let sit for two hours or overnight.
  5. Lift out fudge by pulling on plastic. Cut into squares. Keep refrigerated.
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