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Chile Fudge

Make Chile Fudge at home with Butter, White Sugar, Brown Sugar, and Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 1/2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   To make the puree: Remove the seeds and stem from one dried ancho chile pepper.

2. 2

   Place the pepper in a small saucepan with water to cover.

3. 3

   Bring to a boil and simmer until tender.

4. 4

   Puree in a blender or food processor.

5. 5

   Melt the butter and keep it warm.

6. 6

   Toast the nuts until lightly brown.

7. 7

   Beat the eggs well, and then add sugars and flour.

8. 8

   Beat until smooth.

9. 9

   Add the warm butter and the chile puree.

10. 10

    Add the chips; the butter needs to be warm enough that the chips melt a bit.

11. 11

    Stir in the nuts.

12. 12

    Pour in the shell and bake at 325 degrees for 45-60 minutes.