Spicy Mexican Chocolate Fudge Recipe – Cinnamon & Cayenne Delight

Last Updated on 4 months by Neha Deshmukh

Spicy Mexican Chocolate Fudge Recipe – Cinnamon & Cayenne Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat with a little something extra. Well, buckle up, because this Spicy Mexican Chocolate Fudge is about to become your new obsession. I first stumbled upon a version of this at a friend’s potluck, and I’ve been tweaking it ever since to get it just right. The warmth of the cinnamon and a sneaky kick from the cayenne? Seriously addictive!

Why You’ll Love This Recipe

This isn’t your grandma’s fudge (unless your grandma is really cool!). It’s a delightful twist on a classic, bringing together the rich, comforting flavor of chocolate with the vibrant spices of Mexico. It’s surprisingly easy to make, requires minimal cooking time, and is guaranteed to impress. Plus, who doesn’t love a little heat with their sweet?

Ingredients

Here’s what you’ll need to whip up a batch of this magical fudge:

• 2 cups (approximately 340g) semi-sweet chocolate chips
• 14 oz (approximately 397g) sweetened condensed milk
• 1 teaspoon Mexican vanilla extract
• 0.75 teaspoon cinnamon powder
• 0.25 teaspoon cayenne pepper
• Mini marshmallows (amount as desired)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Mexican Vanilla Extract: This is a game-changer. It has a richer, more complex flavor than regular vanilla. It’s made from vanilla beans grown in Mexico and often has a slightly smoky note. Trust me, it’s worth seeking out!
• Cayenne Pepper – Spice Level & Origin: Now, don’t be scared! The cayenne adds a lovely warmth, not overwhelming heat. I use a good quality cayenne pepper from India – it has a beautiful color and flavor. You can adjust the amount to your liking (more on that later!).
• Quality of Chocolate Chips: This is where you can really taste the difference. Splurge on good quality semi-sweet chocolate chips. They melt smoother and have a richer flavor. I prefer using Ghirardelli or Lindt.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, let’s create a double boiler. Find a heatproof bowl that fits snugly over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl!).
2. Add the chocolate chips and sweetened condensed milk to the bowl. Now, just let them melt together, stirring occasionally. It’s so satisfying watching it transform into a smooth, glossy mixture!
3. Once everything is beautifully melted, whisk in the Mexican vanilla extract, cinnamon powder, and cayenne pepper. Keep whisking until it’s all perfectly combined and smooth as silk.
4. Grab an 8×8 or 9×9-inch square pan and line it with parchment paper. This makes removing the fudge so much easier. Pour the chocolate mixture into the pan and spread it out evenly with a spatula.
5. Now for the fun part! Sprinkle those mini marshmallows all over the top and gently press them into the fudge.
6. Pop the pan into the refrigerator for 3-4 hours, or until the fudge is completely set. Patience is key here! Once it’s firm, cut into squares and enjoy chilled.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overheat the chocolate! Gentle melting is the way to go.
• Using parchment paper is a lifesaver for easy removal.
• A warm, wet knife will give you the cleanest cuts.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use coconut condensed milk and vegan chocolate chips for a completely plant-based treat. My friend, Priya, swears by this version!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your chocolate chips to be sure.
• Spice Level Adjustments: If you’re sensitive to heat, start with just a pinch of cayenne pepper. If you like things really spicy, go ahead and add a little more!
• Festival Adaptations – Christmas/Holiday Treat: Add a sprinkle of crushed peppermint candies on top of the marshmallows for a festive Christmas fudge.

Serving Suggestions

This fudge is perfect on its own, but it’s also lovely served with:

• A glass of cold milk
• A cup of hot chocolate
• Freshly brewed coffee

Storage Instructions

Store the fudge in an airtight container in the refrigerator for up to a week. Honestly, it rarely lasts that long in my house!

FAQs

Let’s answer some common questions:

• What is Mexican Vanilla and why is it special? Mexican vanilla is made from vanilla beans grown in Mexico. It has a richer, more complex flavor profile with hints of spice and smokiness.
• Can I adjust the amount of cayenne pepper? Absolutely! Start with a small amount and add more to taste.
• Can this fudge be made ahead of time? Yes! You can make it up to 3 days in advance and store it in the refrigerator.
• What’s the best way to cut clean fudge squares? Run your knife under hot water and wipe it dry between each cut.
• Can I use dark chocolate chips instead of semi-sweet? Yes, you can! It will result in a richer, more intense chocolate flavor.