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In a large, heavy
saucepan, combine the sugar, honey, chocolate,
salt, and milk. Place
over medium-high heat, stir constantly, and
heat until the chocolate
melts, about 3 minutes. Cover with a lid
and heat until the
mixture comes to a full boil, about 1 more minute.
Uncover and cook
until the mixture becomes shiny and thick,
about 4 minutes, stirring
often. When the fudge is ready, it will
register 236F to 240F
on a candy thermometer. (Or a small amount of
fudge dropped into
a glass of cold water will form a soft, solid wad
on the bottom of the
glass.) Remove from the heat and stir in the
chipotle pepper and
cinnamon.
Place the butter
on the fudge and set aside to cool. When the
fudge has become tepid,
about 20 minutes, add the vanilla and
stir until the fudge
starts to firm. While still pourable, scrape
into a loaf pan and
even the top. Set aside until the fudge is firm.
Cut into 36 squares.
