Spicy Cinnamon & Toblerone Fudge

 

If you're in an pinch for time this holiday season and need to whip up a show-stopper dessert for your next potluck or impromptu guests stopping by, this fudge can be thrown together faster than Santa can say 'giddy-up-Rudolph.'

 

Although I made mine over a double broiler, the fudge can also be zapped in the microwave for extreme speediness.  I decided to add the cayenne pepper to spice things up this season because let's face it, fudge can be a bit ho-ho-ho-hum.  The cayenne and cinnamon blend fairly effortlessly together while the white chocolate adds a smoothness that inhibits the heat from overtaking your pallet.  The fudge has just enough of a kick to tickle your throat but certainly not enough to make you gulp down the nearest spiked eggnog (although that sounds like just as much fun too).  The heat hits your throat after taking a bite but is subtle enough for you to say 'Ooh what was that?  Give me another.'

 

This fudge tends to be on the soft side, so I find it best to keep in refrigerated until you're ready to serve.  That is if you can keep it around long enough. 

 

sorry I couldn't help it, that's just hilarious.

 

Spicy Cinnamon & Toblerone Fudge

 

Ingredients

2 bags (10 ounce each) Hershey's Cinnamon Baking Chips

1 can sweetened condensed milk

2 ounces unsalted butter, cut into small chunks

2 teaspoons vanilla extract

1 teaspoon cinnamon

3/4 teaspoon cayenne pepper (or more to taste)

3/4 teaspoon sea salt

1 1/4 cups White Chocolate Toblerone, chopped into small chunks

 

Directions

Line a 8 x 8 baking pan with aluminum foil and set aside.

 

 

Combine all ingredients (except the Toblerone) in a glass bowl.  Place over a simmering pot of hot water (double broiler).

 

Heat until thoroughly combined and mixture is smooth and creamy.  Pour into the prepared pan. 

 

 

Evenly sprinkle the chopped Toblerone over the melted fudge. 

 

 

Gently press the larger pieces into the fudge so they won't fall off after the fudge has cooled.

 

Cover pan with plastic wrap and refrigerate for about two hours until completely firm.  Cut into pieces and enjoy!

 

 

fudge recipe adapted from allrecipes.com