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Mexican Fudge Recipe

by Katie Reed

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Mexican Fudge - 3 C chocolate chips, 1 can sweetened condensed milk, cinnamon and chili powder!

Want a new take on traditional chocolate fudge? Well this delicious and spicy Mexican Fudge recipe is just what you’re after. It’s got that tiny bit of kick that will knock your socks off and make people wonder what is so special.

And don’t worry – it’s not the type of spice that will burn your tongue (unless you want it to be!). It just tastes extra good!


3 C chocolate chips
1 14oz can Sweetened Condensed Milk
2 tsp cinnamon
1 tsp chili powder

In a double boiler or in the microwave, gently melt the chocolate chips, stirring until they are shiny and liquid.

Add in the sweetened condensed milk and stir it together (it will get somewhat thick).

Add in the cinnamon and chili powder. Stir again.

At this point, taste it. If you want more spice, add it in. Just be careful. You can always add more chili powder, but you can’t take more out. I recommend adding in 1/4 tsp at a time until you’re happy with it.

Dump out your batter into a buttered and parchment lined 9×9 baking dish. Spread it out as best you can so it makes an even layer.

Place in the fridge until it is set and then remove it and cut into pieces.

Mine makes 42 delicious bite size morsels.

I like to sprinkle it with a mix of cinnamon and powdered sugar to keep it from getting sticky.


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Otilia December 21, 2013 - 3:00 pm

I think this might be a dessert that my hubby will enjoy?


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