Mexican Hot Chocolate Fudge with a spice kick from cayenne and cinnamon!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 240 minutes
- Yield: 16
- Category: Snack, Sweet
- Cuisine: Mexican
Ingredients
- 2 cups semi-sweet chocolate chips (around 12 oz)
- 1 x 14 oz can sweetened condensed milk
- 1 teaspoon mexican vanilla extract
- 3/4 teaspoon cinnamon powder
- 1/4 teaspoon cayenne pepper
- mini marshmallows (to sprinkle on top)
Method
- Place a pot on top of another pot with simmering water. Make sure the water doesn't touch the upper pan. Add condensed milk and chocolate chips to the pan on top. This is called the double boiler method. You may also melt the chocolate and condensed milk together in a microwave.
- Stir till the chocolate melts, then add mexican vanilla extract, cayenne pepper and cinnamon powder. Whisk till combined and chocolate is completely melted and smooth.
- Transfer mixture to a 8 or 9 inch square pan lined with parchment paper. Use a spatula to spread the chocolate throughout the pan.
- Top with mini marshmallows.
- Cover and keep the pan in the refrigerator till the fudge sets, around 3-4 hours. Cut into pieces and enjoy!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.