Chai-Spiced Fudge

Chai-Spiced Fudge
This gluten free recipe serves 5. One serving contains 975 calories, 8g of protein, and 51g of fat. Head to the store and pick up cayenne pepper, salt, evaporated milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 12 minutes.

Instructions

1
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.
Equipment you will use
Aluminum FoilAluminum Foil
Baking PanBaking Pan
2
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.
Ingredients you will need
Marshmallow CreamMarshmallow Cream
Evaporated MilkEvaporated Milk
CardamomCardamom
CinnamonCinnamon
Ground Cayenne PepperGround Cayenne Pepper
ButterButter
CloveClove
GingerGinger
SugarSugar
SaltSalt
Equipment you will use
Sauce PanSauce Pan
3
Let boil for 5 minutes, stirring constantly.
4
Remove saucepan from heat, add chocolate and stir until smooth.
Ingredients you will need
ChocolateChocolate
Equipment you will use
Sauce PanSauce Pan
5
Transfer to baking pan and smooth with a spatula. Refrigerate until firm, about 2 hours.
Equipment you will use
Baking PanBaking Pan
SpatulaSpatula
6
Grasp overhanging foil on either side of pan and lift fudge onto a cutting board.
Ingredients you will need
FudgeFudge
Equipment you will use
Cutting BoardCutting Board
Aluminum FoilAluminum Foil
Frying PanFrying Pan
7
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.
Ingredients you will need
FudgeFudge
Equipment you will use
Aluminum FoilAluminum Foil
DifficultyNormal
Ready In12 m.
Servings5
Health Score5
Dish TypesSide Dish
Magazine