Introduction: Chocolate Caramel Double-dipped Habanero Peppers
The taste is rich and decadent, and three seconds after you bite into one, you have tears rolling down your cheeks while you're calling for your Mommy. These are insanely hot, but if you are a chili-head, they are addictive.
Step One - Caramel dip
1 lb. of Habanero peppers (any variety)
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Hold each pepper by the stem. Roll each pepper quickly in caramel sauce until well coated. Place on waxed paper to set.
Step Two - Chocolate dip
Caramel covered Habanero peppers from Step One.
16 ounces milk chocolate chips
2 tablespoons shortening (Crisco)
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
Holding the Caramel coated Habanero peppers by the stem, Roll each pepper quickly in the chocolate mixture.
Place on waxed paper to set.
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