Chipotle Chile Pinch of salt

Chipotle Chile Pinch of salt

Ingredients:
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

Directions:
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 236F to 240F 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.
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