HOT Fudge (with Indian Ghost Pepper)

Ah, the quest for the elusive Indian Ghost Pepper. Last week, Joef and I were visiting our friends Ali and Patrick in Boston. We found ourselves at a local spice shop, where Joef asked if they sold Indian Ghost Pepper. The reply: "Yes, we do." (Joef's heart leaps.) "But we don't have it today." (Joef's heart falls.) "We usually have it every day." (Joef's heart falls further, and he proceeds to pout for the next few hours.)

This past weekend in New York, we were taken to another spice shop - and this time, we called ahead. Yes, indeed, they could supply Indian Ghost Pepper. And so we came to possess a probably lethal quantity of this spice, which, you see, is generally recognized as the hottest chili in the world. And now Joef can be happy again.

Then it came to what we might actually do with this stuff, and Joef's sister had the rather brilliant idea of adding it to hot fudge. Joef's mom, Betty, whipped up a batch of her unbeatable hot fudge sauce - half made with ghost pepper powder, and another half made with raspberry flavoring for the more sane among us.

Alright, so - was it good? Joef loved it. I have to admit that it was a really nice combination of flavors, the sweet and the smoky-spicy. I also have to admit that it had a semi-numbing effect on my mouth, and yes - it's crazy spicy - and yes, I just had a taste. But we did what we set out to do, and I can now say that I've truly had hot fudge.

Betty's recipe:
1 cup white sugar
2 tbsp cocoa powder (like Hershey's)
Pinch of salt
1 tbsp white caro syrup/corn syrup
Half-and-half - enough to make kind of a chocolate "soup" - Maybe 1/2 cup
1 tbsp butter
Flavoring of choice:
-1 tsp vanilla, or
-1 tsp raspberry flavoring, or
-Dash of Indian Ghost Pepper (which was quite spicy - adjust to taste)

Combine all ingredients except the butter and flavoring in a small pot. Bring to a boil while stirring. Cook until chocolate will completely coat a metal spoon - dip a spoon in, and if it comes out patchy, keep cooking until it coats the spoon. Remove from heat and add butter and flavoring of choice. Let the butter melt, then stir just enough to combine (stir too much, and it'll get grainy and loose the right consistency). Serve over ice cream!

(UPDATE: As of 12/3/2010, Naga Jolokia has been replaced by the Naga Viper chili pepper as the hottest in the world. But when we made this, Naga Jolokia reigned supreme!)