December
2009 Recipe
Mexican Fudge
28 oz. Peter's® Gourmet Chips 900 ct.
4 oz. Peter’s® Broken Orinoco™ liquor
28 oz. Sweetened condensed milk
8 oz. Finely ground almonds (or almond paste)
1 tbsp. Cinnamon
1/2 tsp. Ground dried jalapeno pepper
1/8 tsp. Ancho chile powder
Peter's D’or® semisweet chocolate
Heat milk until scalded. Add almonds (or almond paste).
Blend in Peter’s® Broken Orinoco™ liquor and spices; stir until
liquor is melted. Add Peter’s® Gourmet Chips and stir until
incorporated. Spread out onto parchment paper or oiled slab
to 1/2" thick (approximately 10" x 16"). Let set until cooled
and firm; bottom and cut into 1" squares. Enrobe in Peter's
D’or® semisweet
chocolate.
Yield: Approximately 160 pieces
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