Forget everything you ever learned about making and baking chocolate desserts. Using Andrew Schloss and Ken Bookman's time-saving one-pot method, all you need are a pot, a spoon, and a pan to make these fifty delicious chocolate desserts. Gone are the electric mixer, the arsenal of bowls and utensils, the sifting of dry ingredients
This cinnamon-scented fudge, with its floral scent of honey and afterglow of chile pepper, is inspired by Mexican chocolates. The flavor is most provocative when you use chipotle peppers, which are smoked jalapenos.
Makes 3 dozen pieces
2 cups sugar
2 tablespoons honey
2 ounces unsweetened chocolate, broken in pieces
Pinch salt
3/4 cup milk
1/2 teaspoon ground chipotle pepper or other chile pepper
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, in pieces
1/2 teaspoon vanilla extract
In a large, heavy saucepan, combine the sugar, honey, chocolate, salt, and milk. Place over medium-high heat, stir constantly, and heat until the chocolate melts, about 3 minutes. Cover with a lid and heat until the mixture comes to a full boil, about 1 more minute.
Uncover and cook until the mixture becomes shiny and thick, about 4 minutes, stirring often. When the fudge is ready, it will register 236 degrees F to 240 degrees F on a candy thermometer. (Or a small amount of fudge dropped into a glass of cold water will form a soft, solid wad on the bottom of the glass.) Remove from the heat and stir in the chipotle pepper and cinnamon.
Place the butter on the fudge and set aside to cool. When the fudge has become tepid, about 20 minutes, add the vanilla and stir until the fudge starts to firm. While still pourable, scrape into a loaf pan and even the top. Set aside until the fudge is firm. Cut into 36 squares.
