Smoky Chipotle Chilli & Lime Fudge Recipe
By Nicola Lando
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5 minutes prep time
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30 minutes cook time
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Easy
Chipotle chilli and lime fudge is one of those twists on a classic recipe that makes perfect sense when you taste it. And in fact may make you ask why fudge isn't always flavoured like this.
The zesty lime cuts through the richness of classic double cream fudge, whilst the smoky warmth from chipotle chilli powder gives a moreish kick at the back of the throat. And the salt... well all desserts are improved with a little pinch of salt!
Chipotle Chilli & Lime Fudge Ingredients Serves: 15
- 450g golden caster sugar
- 400g double cream
- 50g unsalted butter
- 25g golden syrup
- ½ tsp fine salt
- zest of 3 limes
- 1 ½ tsp chipotle chilli powder
Equipment
- 20cm x 20cm roasting tin
- Baking parchment
- Thermapen thermometer
- Stand mixer
Chipotle Chilli & Lime Fudge Method
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- Line a 20cm x 20cm roasting tin or dish with baking parchment.
- In a heavy bottomed pan, heat together the golden caster sugar, double cream, unsalted butter, golden syrup and fine salt, stirring continually. Use a thermometer to monitor the temperature.
- Remove from the heat when the mixture reaches 116°C. Set aside for 5 minutes to cool. When the fudge has cooled to 110°C, transfer to a bowl or stand mixer and add the lime zest chipotle chilli powder.
- Beat the mixture vigorously until it cools to around 60°C. This will help produce a smooth, creamy fudge.
- Pour into the tin and leave to set at room temperature for at least 3 hours and ideally overnight. Don’t refrigerate as this may cause the sugar to crystallise.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
