Creamy Datil Pepper Fudge with Sea Salt and Pecans
Ingredients
- 16 oz chopped chocolate – (use good quality chocolate)
- 1 (13 oz) can condensed milk (not evaporated milk)
- 1 (7 oz) jar marshmallow cream
- 1 teaspoon vanilla extract
- 1 Tablespoon butter, at room temperature
- 1/8 teaspoon
Nuthin’ But Datil - 2/3 cup chopped nuts ( I used pecans, my grandmother’s favorite)
- 1 Tablespoon coarse sea salt
Instructions
- Line an 8” x 8 “square pan with foil.
- In a large microwave safe bowl, add chocolate and condensed milk.
- Microwave on high for 3 minutes, stopping after each minute to stir completely.
Stir in marshmallow cream, butter, vanilla, and Nuthin’ But Datil. - Once fully incorporated, stir in the nuts.
- Fold the fudge into the foil lined pan and sprinkle with the sea salt.
- Chill for 3-4 hours,
- Once fudge is set, remove from pan and place on cutting board.
- Cut into squares and serve with love.