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This Spicy Mexican Hot Chocolate Fudge recipe is delicious and so easy! A simple homemade candy made with chocolate, a little cayenne pepper, chili powder and cinnamon!
A DELICIOUS HOMEMADE MEXICAN FUDGE RECIPE
Hola, amigos! Bienvenido! Como estas? And that’s about the extent of my Spanish…
Translation per Google: Hi, friends! Welcome! How are you? 😉
I took French. And in the 4 years of gargling each “R”, I *think* I learnedabout 20 words, give or take. I also learned how to make proper Crepes and dang good French Onion Soup.
However, and if it wasn’t evident enough, I’m really getting into Mexican cuisine here, eh? Yesterday we had Skillet Burritos and today we’re having Spicy Mexican Hot Chocolate Fudge! I figured, since I was on a roll with those burritos, why not continue on and make my next favorite south-of-the-border recipe.
Though, as I mentioned yesterday, I’m not the biggest fan of Mexican food, I AM the biggest fan of Mexican desserts. I looooove their sweets; Churros, Tres Leches Cake, Caramel Flans, etc.. LOVE ‘EM ALL!
In fact, my last vacation in Puerto Vallarta involved Mexican sweets for breakfast, lunch, dinner and dessert. I ate guacamole during Happy Hour, with a side of MargaritaS. Lots of ’em. I miss those days… drunk and happy. 😉
Ooooh, hello there, melty chocolate. If it wasn’t so wrong, I’d take a spoon and eat you. But, first, we gotta make some fudge. (Sidenote: Do you really think I let all that chocolate go into the fudge? Yah, right. I licked that bowl clean! …keepin’ it real…)
The highlight of this fudge is the hint of spice. It’s not a lot, but it’s there and it’s perfect. Also? The espresso. Itsimply just heightens the flavor of the chocolate, but if you want to avoid it, you can use vanilla extract in its place. No harm done. But it’s Monday – you might want to reconsider.
Yeah…these squaresmake me want to sit on the couch, drink wine and eat. All while watching my sweet children hug and play… Don’t laugh… Dreams DOcome true!
If you want to join me on thee couch with thy wine, make this chocolate fudge and call me!
ENJOY!
Spicy Mexican Hot Chocolate Fudge
Katerina | Diethood
This Spicy Mexican Hot Chocolate Fudge recipe is delicious and so easy! A simple homemade candy made with chocolate, a little cayenne pepper, chili powder and cinnamon!
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection. It differs from plain old chocolate sauce by virtue of being gooier and more viscous.
In a microwave safe bowl, combine 1 1/2 cups semi-sweet chocolate chips, 1 1/2 cups milk chocolate chips, butter, sweetened condensed milk, and hot chocolate mix. Microwave 1 minute at a time until ingredients are melted and smooth, stirring between each interval, about 3 minutes.
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time.
The hot fudge sauce is thick, rich, dense, fudgy, very intensely chocolaty and not overly sweet. Serve over ice cream, brownies, cakes, cookies, waffles, pancakes, or just find a spoon and dig in!
Fudge incorporates sugar, milk, butter, and other ingredients such as cocoa for chocolate fudge. The chocolatier then heats these products together until they melt. After this, the mixture is beaten during the cooling process. Think of fudge as a food consisting of crystallized sugar.
In fact, hot fudge sauce is just a fudge that never sets! Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored. This boiling-down process not only gives the sauce it's great gooey texture, but also contributes that special “fudgey” taste to the chocolate.
Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.
The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
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