Mexican Fudge Recipe
This Mexican chocolate fudge recipe is the perfect addition to your holiday dessert spread. It’s simple to make, only requires four ingredients, and packs a spicy and sweet punch. Let this decadent treat be the star of your next party!

Chocolate fudge is a staple of the holiday season because it is delicious and it brings people together. Everyone seems to love chocolate fudge, and it is the perfect treat to enjoy with family and friends. It is also a great way to celebrate the holidays. I always look forward to making and eating chocolate fudge during the winter months.
Mexican chocolate fudge is a great twist on an old favorite because it has a unique flavor that sets it apart from other types of fudge. The combination of chocolate, cinnamon, and chili powder gives it a delicious and slightly spicy flavor that everyone will love. It’s also easy to make, so it’s the perfect dessert for any occasion.

It’s made with chocolate chips, sweetened condensed milk, cinnamon and chili powder, so it has just enough sweetness to satisfy your cravings without being too sweet. It tastes like a rich brownie-like cake with a spicy kick! And best of all? It only takes about 5 minutes to make!
Cinnamon is always a winner in my book, adding a subtle flavor to any baked good, and it makes the house smell AH-MAZING.
It’s because of this that I decided to make a Mexican chocolate fudge version of my regular chocolate fudge recipe. The result was just as good! It has all the creaminess and smoothness that you get from using evaporated milk.

The Mexi-fudge also has a hint of chili powder and cinnamon powder that perfectly balances out the sweetness of the chocolate. It’s not spicy enough where you can’t eat it, but just enough where you know some spice is added to the mix!
This fudge is so delicious. I love giving it as gifts or putting it out on our dessert table for Christmas. It’s just perfect. And it’s hands down one of the easiest recipes to make. One bowl, one pan, one spoon and a microwave. SO easy! I don’t even bother measuring, as it’s easy to eyeball everything.
I hope you enjoy this recipe for Mexi-Chocolate Fudge during Christmas or any other time of the year!

Ingredients
- 3 C chocolate chips
- 14 oz sweetened condensed milk
- 2 tsp cinnamon
- 1 tsp chili powder
- butter or non-stick spray
- powdered sugar (optional)
- extra cinnamon (optional)

Instructions
Before we start, I’ll mention a couple of things. First, most cans of sweetened condensed milk are 14 oz, so just count on using the full can. However, double-check just to make sure, as there are some brands who make larger and smaller cans, so it’s best to look first before dumping it all in.
Next, most bags of chocolate chips that you can buy are 12 oz bags. This is the equivalent of 2 Cups worth. So if you want to eyeball it, you can just use a bag and a half of chips for this recipe. Or, if you work with scales, just measure it out to 18 oz.
The point of all of this is to say that the recipe is pretty forgiving. The fudge can also be affected by climate, so if you’re finding it comes out too soft, add more chocolate chips, and if it’s too hard, add less.
As for the spices, the cinnamon will give you a nice warmth and flavor, and the chili powder will add heat and spice. So if you want it to be actually spicy, add more chili. This recipe is not particularly spicy, just flavorful, so it’s perfect for kids. If you want it more heavily spiced, add extra chili powder OR switch to cayenne pepper instead. Either way, be sure to add it in small amounts (1/4 tsp at a time) and taste as you go.

Start out by adding your chocolate chips to a microwave safe bowl, and melting in the microwave. To do this, place inside for 30 seconds at a time, and stirring in between each time period. Once it is mostly melted, remove and stir until completely glossy and fully melted together.

Next, add in your can of condensed milk. Stir it together, combining the chocolate with the milk, making sure to remove all streaks. You’ll find that the mixture gets quite thick.


Add in your spices and stir to combine, making very sure that there is no powder left showing in the mixture.


Finally, dump your batter into a 9 x 9 baking tray that has been sprayed and lined with parchment. Use the back of a spoon or your hands to spread the mixture into the tray.


Place the try in the fridge for an hour or so until firmly set.
Meanwhile, make a mixture of a couple of tablespoons of powdered sugar and a tsp of cinnamon. If you want extra spice, you can add in some chili powder, as well.
Remove the fudge from the fridge and remove it from its tray, turning it out onto a clean kitchen towel. Cover the fudge with the powder mixture to help keep the fudge from getting sticky. Make sure both sides are covered.




Use a sharp knife to cut the fudge into strips, then into squares. Depending on the size you choose, you will make anywhere from 64 – 81 squares.


And that’s it. A very simple recipe for a very delicious fudge. There’s nothing quite like it. It’s not too hard or soft, it’s very chocolatey and very gently spiced. It is a great night time snack, makes a great holiday gift, and it’s perfect for your dessert bar. I love it on my hot chocolate bar at Christmas time, and it even dissolves nicely into my hot cocoa.
I highly recommend this recipe to anyone who wants to try something a bit different. It’s truly a yummy fudge recipe. Give it a like and a share, and don’t forget to pin!

Spicy Mexican Chocolate Fudge
This Mexican chocolate fudge recipe is the perfect addition to your holiday dessert spread. It's simple to make, only requires four ingredients, and packs a spicy and sweet punch. Let this decadent treat be the star of your next party!
Ingredients
- 3 C chocolate chips
- 14oz can Sweetened Condensed Milk
- 2 tsp cinnamon
- 1 tsp chili powder
- butter or nonstick spray
Instructions
- 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 9x9 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.
Notes
Sprinkle it with a mix of cinnamon and powdered sugar to keep it from getting sticky.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 64 Serving Size: 1Amount Per Serving:Calories: 68Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 14mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 1g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Enjoy!
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
I think this might be a dessert that my hubby will enjoy?