Spicy Mexican Fudge
Ok. So I don’t make fudge often. When I say "not often" I'm reffering to the fact this is only the second time I have made it. EVER. But this recipe is so easy! I had a girl’s night last night and we LOVE a good theme night. It was decided we would do a Mexican theme and contribute items for a nacho bar. Easy! Grabbed two big bags of tortilla chips and called it a day. Buuuuuttttt then I started thinking about chocolate. Because who doesn’t. Mexican fudge. Done. This is a great make ahead item that keeps well in the fridge. Then just grab and go!
Spicy Mexican Fudge
- 3 cups milk chocolate chips
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp cayenne pepper
Line pan with foil or parchment paper for easy removal. I used an 8 inch square pan. Heat chocolate and condensed milk until melted. I used a double boiler. You can use a saucepan over medium low heat. Just make sure to keep stirring so chocolate melts evenly and doesn’t burn. Add vanilla and spices and mix well. Pour into pan and let set up in the refrigerator for at least 4 hours. Remove from pan and cut into bite sized pieces. This will keep in the fridge in an air-tight container for up to two weeks.
Note on the spiciness: The first time I made this I used the full ¼ tsp of cayenne pepper. I liked it. It was spicy. But not burn your mouth off spicy. It’s a slow heat in the back of your throat afterwards. Probably not the best for small children. This time I used 1/8 tsp of cayenne since I was making for a crowd and wasn’t sure about preference. I had a good crowd response with this level of heat. It wasn’t hot, but warm. You can always add half the amount and taste it and add more until you like it while you are in the stirring process. Total personal preference!
This recipe is also easily adaptable! I already have plans to make this again with different flavors!
Enjoy!
Love, Nikki
