10 oz. Ghiradelli 60% cacao chocolate chips
3 oz. 72% cacao chocolate, chopped
3 oz. 88% cacao chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter at room temperature
2 oz. unsweetened chocolate, chopped
2 tsp. instant espresso powder
2 to 2 ½ tsp. *Hot Monkey Secret Weapon ground chipotle pepper
3 cups sugar
12 oz. can evaporated milk
1 ½ cups toasted walnuts, rough chopped
1 tblsp. vanilla
Line a 13x9x2” baking dish with foil, leaving overhang. Combine the first 7 ingredients in a large bowl.
Pour sugar and evaporated milk into a heavy, large, deep saucepan over medium heat until mixture comes to a boil. Attach a candy thermometer to the side of the pan and continue to boil, stirring constantly and adjusting the heat to avoid boil-over, until the temperature reads 230 degrees F (about 10 min.). Immediately pour the milk mixture over the chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla.