Albuquerque Pinon Red Chile Fudge

Indulge in the bold and decadent flavors of Albuquerque Piñon Red Chile Fudge, a Southwest-inspired treat that perfectly balances rich chocolate, earthy piñon nuts, and a subtle kick of red chile spice. This unique recipe combines creamy sweetened condensed milk and melted dark chocolate chips, with a touch of pure vanilla and medium-spiced red chile powder to create a velvety fudge with a zesty twist. Toasted piñon nuts are stirred into the mixture for a nutty crunch, with more sprinkled on top for an elegant finish. Easy to make and ready in just 25 minutes of prep and cooking time, this fudge is perfect for gifting, dessert platters, or satisfying your sweet-and-spicy cravings. Elevate your chocolate game with this mouthwatering Southwestern classic!

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 1 tablespoon Unsalted butter
• 14 ounces Sweetened condensed milk
• 3 cups Dark chocolate chips
• 1 teaspoon Pure vanilla extract
• 1.5 teaspoons Ground red chile powder (medium spice)
• 0.5 cup Piñon nuts (toasted)
• 0.25 teaspoon Salt
• 2 tablespoons Additional piñon nuts (for garnish)

Directions

Step 1

Prepare an 8x8-inch square baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with the unsalted butter to prevent sticking.

Step 2

In a medium-sized, heavy-bottom saucepan, combine the sweetened condensed milk and dark chocolate chips.

Step 3

Heat the saucepan over low heat, stirring constantly, until the chocolate chips are fully melted and the mixture is smooth. Be careful not to overheat or scorch the chocolate.

Step 4

Once melted, remove the saucepan from the heat and quickly stir in the pure vanilla extract, ground red chile powder, toasted piñon nuts, and salt. Mix until fully combined.

Step 5

Pour the mixture into the prepared pan and spread it out evenly with a rubber spatula or the back of a spoon.

Step 6

Sprinkle the additional piñon nuts evenly over the top of the fudge, gently pressing them into the surface to adhere.

Step 7

Let the fudge cool to room temperature, then transfer it to the refrigerator to set for at least 2 hours, or until firm.

Step 8

Once set, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and cut into 24 small squares using a sharp knife.

Step 9

Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Allow the fudge to come to room temperature before serving for the best texture.

Nutrition Facts

Serving size	1210.5 grams (1210.5g)

Amount per serving	% Daily Value*
Calories	5245

Total Fat 313.00g	401%
Saturated Fat 152.40g	762%
Polyunsaturated Fat 1.30g
Cholesterol 166mg	55%
Sodium 1097mg	48%
Total Carbohydrate 610.10g	222%
Dietary Fiber 50.60g	181%
Total Sugars 506.80g
Protein 89.40g	179%

Vitamin D 32IU	159%
Calcium 1613mg	124%
Iron 53mg	294%
Potassium 5757mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 6.4%

Carbs: 43.5%