11/28/14

Jalapeno Fudge

If you've never tried the unusual combination of chocolate and hot pepper, be open minded - it really works! I love both individually, and the combination is unusual but great tasting.

This fudge recipe itself is a winner. Unfortunately, I can't find where I copied the original recipe from, to credit it, but I've tweaked it now so I guess I can claim it. If fudge can be healthy, then this is it. Coconut oil has a long list of nutritional attributes, and unsweetened chocolate is hailed for its antioxidant value. Or am I just justifying an indulgence?!?!

As with all of my recipes, quality ingredients are suggested to attain excellent taste. The jalapeno powder used here is one I make from my own homegrown organic jalapenos, harvested only after they ripen to red. (See my instructions on this previous post.) You might get a similar product if you buy hot pepper flakes - the kind used to spice up pizza - which are actually the seeds of hot peppers. Grind these into a powder. You'll need to experiment with the amount you add to this recipe, since the "heat" may vary. Or you can contact me and I'll share my powder with you. 

In addition to the fine jalapeno powder, I've used locally harvested honey, vanilla extract I make with whole beans soaked in vodka, organic peanut butter which I grind fresh at our supermarket, and pecans from a farm in Georgia. For the unsweetened cocoa powder, I used about 1/8 cup of something called "black cocoa powder" which I bought from a store in a Mennonite community in Muddy Pond TN. As its name suggests, it is much darker in color than any cocoa powder I have ever seen, and very strong tasting. Adding just a bit imparts the intense bitter chocolate taste that I love. For the remaining cup of cocoa powder, I used Ghiradelli® unsweetened cocoa powder, which is good quality too.

Jalapeno Fudge

INGREDIENTS
  • 1 c coconut oil, melted
  • 1 c unsweetened cocoa powder
  • 1/3 c honey
  • 1 t vanilla extract
  • 1/2 t almond extract
  • 2 t jalapeno powder
  • dash salt
  • 1/3 c peanut butter (smooth or chunky)
  • 1/2 c chopped pecans

INSTRUCTIONS

Grease a 9"x6" foil fudge pan with coconut oil.

Put all ingredients except the peanut butter and the pecans into a food processor. Process for two minutes. Scrap down the sides and add the peanut butter. Process again for two minutes or long enough to be certain the powders are well incorporated with the liquids. You can also do this in a standup mixer, beating to totally dissolve the powders.

Stir the chopped pecans into the mixture. It will be very liquidy. Pour it into the prepared foil pan. Set the pan in the refrigerator for 2 hours or until firm. Cut into small pieces. A plastic knife works well for this, just as I've learned to use to cut homemade brownies. Be sure to keep these refrigerated until serving, since the coconut oil softens at about 75 degrees and you'll find this fudge becomes finger-licking good if left at room temperature.