Spicy Mexican Chocolate Fudge
This no-bake fudge has lots of exotic Mexican flavors with the addition of Mexican chocolate, cinnamon, and chili powder. And if that wasn’t enough, the fudge is also lightly dusted with a mixture of ground cinnamon and chili powder.
Servings: 24 servings
Lightly coat an 8x8-inch pan with baking spray; line with wax paper. Set aside.
Add 2 inches of water to a medium saucepan or pot and bring to a very gentle simmer.
Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl.
Add chocolate chips, Mexican chocolate, butter, with sweetened condensed milk to the bowl and stir occasionally with a spatula until smooth and melted.
Remove from heat; stir in vanilla, cinnamon, and chile powder.
Spread evenly in prepared pan.
Chill overnight or until firm.
Remove from pan by lifting edges of wax paper; peel off paper.
Cut into squares.
In a small bowl combine cinnamon and chili powder.
Dust fudge with mixture.
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Calories: 163.11kcal | Carbohydrates: 18.77g | Protein: 2.35g | Fat: 9.05g | Saturated Fat: 5.34g | Cholesterol: 8.98mg | Sodium: 25.21mg | Potassium: 153.63mg | Fiber: 1.44g | Sugar: 16.08g | Vitamin A: 117.46IU | Vitamin C: 0.43mg | Calcium: 57.44mg | Iron: 1.04mg