This Mexican Hot Chocolate Fudge has all the flavors of a mexican hot chocolate in form of a fudge! It gets a spice kick from cinnamon and cayenne!
Have you guys ever tried Mexican Hot Chocolate? It’s actually one of my favorite because I love the little kick that it has from the spices. Very recently, I had one at a restaurant and it had a maple chili whipped cream on top. So good it was! Since then it has been on my mind to create something with the same flavors. I wanted to make something quick and easy, which would also be perfect for the holidays and so after a lot of thought process I settled on this Mexican Hot Chocolate fudge!
Now imagine all the flavors of the Mexican hot chocolate in form of a fudge, doesn’t it sound amazing? This recipe is so simple, just like most fudge recipes with condensed milk are but yet it took me 3 attempts to get it right. Can you believe it? For the first attempt, I was just not happy with the consistency of the fudge. I think I messed up the condensed milk and chocolate ratio. So I didn’t even taste it but I just knew that this is not what I wanted.
For the second time, I added way too much cayenne pepper, I thought it would be fine since the fudge is sweet and the little spice would not be that prominent. But I was so wrong! Once the fudge was set, I took a bite and my mouth was on fire! I mean the first bite was sweet but the after taste was all spicy. So I had to toss that batch too. So after 2 failed attempts, I finally got it right. Urgh, so much attempts for a recipe which takes like 10 minutes to put together. Seriously, recipe testing can get very unpredictable.
This mexican hot chocolate fudge has condensed milk and chocolate of course. But what makes this fudge a mexican hot chocolate fudge and not a regular hot chocolate fudge is the addition of cayenne pepper and cinnamon. These spices take this fudge a notch higher. You can adjust the quantity of these spices to taste. Like I mentioned, I added way too much cayenne which didn’t go quite well with me. But if you love extra spicy chocolate, feel free to adjust the quantity. I have also used mexican vanilla extract here, normal would work just as well.
Of course I had to top the fudge with marshmallows, after all what’s a hot chocolate without some marshmallows on top! I hope you guys enjoy this recipe. It will make a wonderful holiday gift too, just pack these in little treat bags and gift to your loved one.
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!
* I like lining my pan with parchment paper before I add the fudge mixture to it. This way it’s really easy to clean the pan and also the fudge doesn’t stick at all to the bottom.
* I have used Mexican vanilla extract here, if you don’t have just use simple vanilla extract.
- 2 cups semi-sweet chocolate chips, around 12 oz
- 1 x 14 oz can sweetened condensed milk
- 1 teaspoon mexican vanilla extract
- ¾ teaspoon cinnamon powder
- ¼ teaspoon cayenne pepper
- mini marshmallows, to sprinkle on top
- 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!
Mexican Hot Chocolate Fudge