Dark Chocolate Red Wine Fudge
Dark Chocolate Red Wine Fudge requires around 1 hour from start to finish. This recipe serves 36. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 105 calories, 2g of protein, and 5g of fat per serving. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Sumptuous Spoonfuls has 23 fans. It works well as a hor d'oeuvre. If you have red wine, cinnamon, dark chocolate chips, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so excellent. Users who liked this recipe also liked Dark Chocolate Cranberry Red Wine Truffles, Chocolate Fudge Cake With Cherries In Red Wine, and Crispy Croissant Sundaes with Red Wine Hot Fudge.
Servings: 36
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
1/4 - 1/2 teaspoon Chimayo powdered red chile peppers or cayenne
1/4 teaspoon cinnamon
1 lb. high quality dark chocolate chips
2 Tablespoons red wine
1/4 teaspoon salt
1 14-oz can fat free sweetened condensed milk
2 teaspoons real vanilla extract
Equipments:
mixing bowl
microwave
frying pan
spatula
knife
Cooking instruction summary:
Line a 9x9x2 inch pan with waxed paper, then spray the paper lightly with nonstick cooking spray.Put all ingredients in a medium mixing bowl. Microwave on high 1 minute, stir well, then microwave another 30 seconds. Stir a lot. If all the chocolate is melted and the mixture is about the consistency of a very thick, shiny cake batter, it's ready. If not, microwave another 30 seconds and stir again.Pour the fudge into the prepared pan and use a spatula to smooth it out. Set in the fridge or other cool place to chill.Once the fudge is completely cool and hardened, cut into squares using a knife that has been warmed under hot water. Warm the knife again between cuts.
Step by step:
1. Line a 9x9x2 inch pan with waxed paper, then spray the paper lightly with nonstick cooking spray.Put all ingredients in a medium mixing bowl. Microwave on high 1 minute, stir well, then microwave another 30 seconds. Stir a lot. If all the chocolate is melted and the mixture is about the consistency of a very thick, shiny cake batter, it's ready. If not, microwave another 30 seconds and stir again.
2. Pour the fudge into the prepared pan and use a spatula to smooth it out. Set in the fridge or other cool place to chill.Once the fudge is completely cool and hardened, cut into squares using a knife that has been warmed under hot water. Warm the knife again between cuts.
