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

Equipment:

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.


Nutrition Information:

Quickview
104k Calories
1g Protein
4g Total Fat
13g Carbs
1% Health Score
Limit These
Calories
104k
5%

Fat
4g
8%

  Saturated Fat
4g
27%

Carbohydrates
13g
4%

  Sugar
10g
11%

Cholesterol
3mg
1%

Sodium
43mg
2%

Get Enough Of These
Protein
1g
4%

Calcium
69mg
7%

Phosphorus
44mg
4%

Vitamin B2
0.07mg
4%

Zinc
0.55mg
4%

Potassium
122mg
3%

Selenium
2µg
3%

Fiber
0.49g
2%

Magnesium
7mg
2%

Vitamin B5
0.18mg
2%

Vitamin B1
0.02mg
2%

Vitamin E
0.22mg
1%

Vitamin B12
0.08µg
1%

Copper
0.03mg
1%

Vitamin B6
0.02mg
1%

Manganese
0.02mg
1%

Iron
0.19mg
1%

covered percent of daily need
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The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

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