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 Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
