2 ounces unsweetened chocolate, broken into pieces
1 pinch salt
3/4 cup milk
1/2 teaspoon ground Chipotle pepper or other pepper
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, in pieces
1/2 teaspoon vanilla extract
In large heavy saucepan, combine sugar, honey, chocolate, salt and milk.
Place over medium-high heat. Stir constantly until the chocolate melts, about
Cover with a lid and heat until mixture comes to a full boil, about 1 more
minute. Uncover and cook until mixture becomes shiny and thick, about 4 minutes,
stirring often. When it is ready, it will register 236 to 240 degrees F on a
candy thermometer (or a small amount of fudge dropped into a glass of cold water
will form a soft, solid ball on the bottom of the glass).
Remove from heat and stir in Chipotle and cinnamon.
Place the butter on the fudge and set aside to cool (about 20 minutes).
Add vanilla extract and stir until fudge starts to firm.