If you love a little heat with your sweets, this Sea Salt Fudge is for you. The chipotle gives it a unique twist that has everyone asking for the recipe!
One of my favorite traditions during the holiday season is baking day with my family. We gather with our adult children for a day filled with creating holiday treats.
With so many of us in the kitchen and limited patience for cookie decorating, we stick to quick and easy recipes with short ingredient lists.
This Sea Salt Chocolate Fudge recipe is perfect for our baking day. The addition of chipotle peppers gives the fudge a unique, crave-worthy twist. The recipe creates a fudge with a mild-to-medium heat level, but you can easily adjust the spice to suit your preference.
Table of Contents
Reasons to Love This Easy Dessert
- This Sea Salt Fudge recipe is simple and straightforward, making it a go-to for busy days when you want something delicious without the fuss.
- Sea Salt Fudge stores well, so you can make it ahead of time and always have a sweet treat on hand.
- This dessert is versatile; you can easily add nuts, caramel, or even a dash of spice to make it your own.
Recipe Ingredients
- Milk Chocolate Chips: Creamy and sweet, these create the smooth, melt-in-your-mouth texture everyone loves in Sea Salt Fudge.
- Sweetened Condensed Milk: Adds rich sweetness and a velvety texture, making the fudge perfectly smooth and luscious.
- Chipotle Pepper: Introduces a subtle, smoky heat that perfectly contrasts with the sweetness of the fudge.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Chocolate Chip Variation: For a fun twist, try combining milk, dark, semi-sweet chocolate chips, or white chocolate chips in the recipe. Each type of chocolate adds its own unique flavor.
- Caramel Sea Salt Fudge: Try swirling some caramel sauce into the fudge before it sets. It adds a sweetness that pairs perfectly with the sea salt.
How to Make Sea Salt Fudge
Step #1: Line a 9″ square pan with parchment paper and set it aside.
Step #2: Pour the sweetened condensed milk into a saucepan set over low heat. Roughly chop the rinsed pepper and add it to the saucepan. Simmer, stirring occasionally, for 10 minutes. Strain the pepper pieces out of the milk (or leave them in if you want it extra spicy!).
Step #3: Return the milk to the saucepan, then add the chocolate chips. Stir frequently over low heat until the chocolate has melted and is fully combined with the milk.
Step #4: Remove from heat and stir in the vanilla extract. Spread the mixture into the prepared pan. Sprinkle with the sea salt on top. Chill in the refrigerator for 2 hours, or until set.
Expert Tips
- Use a Silicone Spatula for Mixing: A silicone spatula is perfect for stirring the fudge mixture, as it’s flexible and heat-resistant. It makes it easy to scrape every last bit from the saucepan, helping you achieve a smoother and more evenly mixed fudge.
- Add Sea Salt Just Before Setting: For the best flavor and texture, sprinkle sea salt right after spreading the fudge in the pan, ensuring it adheres well to the warm mixture.
FAQs
You don’t need a double boiler for this fudge recipe. A regular saucepan works just fine. However, if you’re worried about overheating the chocolate, a double boiler can help prevent it from burning.
Absolutely! Adding toppings like chopped nuts, crushed candy canes, or even extra sea salt can elevate the flavor and texture of the fudge. You can also drizzle melted chocolate or caramel on top. Just be sure to add your toppings while the fudge is still warm so they stick well and set perfectly with the fudge.
Storage Info
To store this fudge, place it in an airtight container in the refrigerator, where it will stay good for up to two weeks.
If you’d like to freeze it, wrap the fudge tightly in plastic wrap and store it in a freezer-safe container for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
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Sea Salt Fudge Recipe
RECOMMENDED PRODUCTS
Ingredients
- 3 cups 18 ounces milk chocolate chips
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 of one canned chipotle pepper* - rinsed well
- 1 tablespoon large flake sea salt
Instructions
- Line a 9" square pan with parchment paper and set it aside.
- Pour the sweetened condensed milk into a saucepan set over low heat. Roughly chop the rinsed pepper and add it to the saucepan. Simmer, stirring occasionally, for 10 minutes. Strain the pepper pieces out of the milk (or leave them in if you want it extra spicy!).
- Return the milk to the saucepan, then add the chocolate chips. Stir frequently over low heat until the chocolate has melted and is fully combined with the milk.
- Remove from heat and stir in the vanilla extract. Spread the mixture into the prepared pan. Sprinkle with the sea salt on top. Chill in the refrigerator for 2 hours, or until set.
NOTES
Nutrition
The sweet and spicy combo totally worked, really delicious fudge.
I love my chocolate with a little spice. This fudge looks so great, Anetta!
I love a little hit of heat in my fudge! These are the perfect thing to keep us revved up during the holiday season (and yes, I’ve turned the Christmas playlist on my Iphone full-time too!)
Thanks, Kate!!
I’ve switched over to the Christmas station too!! And these would go perfectly with the music 🙂