Albuquerque Pinon Red Chile Fudge - cooking recipe

Ingredients

3 cups semi-sweet chocolate chips
1 cup pine nuts (raw or toasted)
1 tablespoon of fresh red chili powder
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Preparation

Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth.
Turn out into a 9 inch x 9 inch square pan. Cool in the refrigerator until hardened (~1 hour). Using a sharp narrow knife, cut into 1x1 inch squares.
Store in an airtight container in one layer.