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December 2009 Recipe

Mexican Fudge

28 oz. Peter'sŪ Gourmet Chips 900 ct.
4 oz. Peter’sŪ 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’orŪ semisweet chocolate

Heat milk until scalded. Add almonds (or almond paste). Blend in Peter’sŪ Broken Orinoco™ liquor and spices; stir until liquor is melted. Add Peter’sŪ 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’orŪ semisweet
chocolate
.

Yield: Approximately 160 pieces