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