CASCABEL CHILE FUDGE Yields 64 pieces 2 ½ cups sugar 8 oz 60% dark chocolate, chopped 1 cup heavy cream 2 tbsp corn syrup 3 tbsp butter 1 tbsp vanilla ½ tsp salt 2 tbsp cascabel chile powder, or other moderately spicy chile powder 1. Combine sugar, chocolate, cream, and corn syrup in a heavy-bottomed saucepan over medium heat. Stir with a wooden spoon until the sugar dissolves. Be sure to scrape down the sides of the pan while the sugar is dissolving. Stray sugar crystals on the side can ruin the fudge. 2. Once the sugar has dissolved (make sure there is no grittiness on the spoon), stop stirring and bring the syrup to a boil over
medium heat. Cover the pan and continue to
boil for 3 minutes.
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