Mexican Fudge
- Reviews 1
Ready In: 15 mins
Serves: 30
Ingredients
- 2 tablespoons butter
- 2⁄3 cup evaporated milk
- 1 2⁄3 cups granulated sugar
- 1⁄2 teaspoon salt
- 2 cups miniature marshmallows
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne pepper (optional)
- 3 1⁄8 ounces mexican chocolate, finely chopped (I use abuelita brand, one disc)
Directions
- Prepare an 8x8” baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Combine the marshmallows and chocolate chips in a small bowl and set aside.
- Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat. Stir until sugar dissolves.
- Bring the mixture to a boil. Continue to let the candy boil, stirring constantly, for five minutes.
- Remove from the heat. Stir in the marshmallows, chocolate chips, and vanilla, mixing until well-combined.
- Pour into the prepared pan and smooth the top.
- While fudge is still wet, sprinkle the chopped Mexican chocolate on top. Place in the refrigerator to set the fudge. Once set, cut into 1-inch squares to serve.
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