CHILLI FUDGE

CHILLI FUDGE

I am not sure what is the best time to add the chillies into the paste, and I recommend experimentation.

Another venue of experimentation is the amount and type of chilli. For this batch, I used two rawit chillies and one yellow habanero. Different types also give subtle differences in flavour.

Yet another venue of experimentation would be using darker sugars.

fresh chillies

1 can of caramelized, condensed milk

150 g butter

1.5-2 dl sugar

In order to minimize the risk of the fudge mass burning, try to have all ingredients in containers from which it is easy to pour them in the saucepan. Pour/ladle the condensed milk into a small bowl, have the sugar measured out, chop the chillies.

Melt the butter in a saucepan, pour in the sugar and stir slowly with a wooden ladle. The sugar and butter will form a yellow paste. Add chillies, preferrably with seeds. On medium-high or high heat, when you stir slowly enough, the sugar in touch with the bottom of the saucepan will burn lightly, and turn slightly dark. Keep doing this until the colour of the whole mass is somewhere between beige and a light brown, lift the saucepan off the stovetop and reduce the heat significantly (low or medium-low). At this point, stir in the condensed milk. Stir vigorously until the ingredients are thoroughly mixed, and place it back on the stovetop. Stir a bit more, to avoid it burning to the bottom.

Now, for the next two hours or so, you'll need to stir every now and then - the time span may be about five to ten minutes or so (depending on the stove's temperature and so on). It pays off to watch it carefully. After a while, you'll probably be able to estimate how long you can leave it alone for at a time. After about two hours, you can start dropping a few drops of the fudge mass onto a piece of baking parchment, placing the drops in the fridge for a couple of minutes, and checking for consistency. Once the desired consistency has been achieved, pour the mass onto a casserole pan lined with baking parchment. Once it's cooled down to room temperature, place in the refrigerator for several hours. Cut into pieces.

I had the current batch cooking for almost three hours in total, and the result was on the harder side of what I wanted, but not too hard. Of course, different stoves do not keep the exact same temperatures, so experimentation may be necessary.