We originally got the idea for a spicy chocolate fudge when a friend gifted us a delicious tin of spicy chocolates one year. There is something magical that happens when chocolate and spice come together.
If you’ve ever had Mexican hot chocolate, you know exactly what I’m talking about. And, it’s no secret that we love the sweet and spicy combo.
We have a lot of delicious hot sauce recipes on this site, as well as some tasty dinner recipes that incorporate our favorite spices and peppers. But, we really wanted to bring a spicy dessert to the table.
This recipe for spicy Mexican chocolate fudge is the perfect melt-in-your-mouth sweet treat for any lover of spicy food.
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Why you’ll love this recipe
- It marries the flavors of chocolate and peppers together for a sweet treat that’s unique and tasty.
- We use allspice instead of cinnamon, which works really well with the cayenne pepper and adds a different level of flavor to this fudge.
- It can easily be packed into a tin or given as a gift for any spice-loving friend or family member.
- It’s very easy to make and doesn’t require any baking. The majority of time is spent allowing the fudge to set.
- You can really level up the spice by using habanero or ghost pepper powder instead of cayenne, if you dare.
- If you want to make chocolate fudge without the kick of heat, simply leave out the cayenne pepper.
- The recipe can easily be doubled for a holiday or gathering. Just make sure you tell everyone it’s spicy fudge!
- You can freeze this recipe for up to 2 months. Thaw in the fridge for one day before cutting and serving.
Ingredients needed
This is a simple fudge recipe that uses easy-to-find ingredients. You may even have most of them in the pantry!
- 4cupsof semi sweet baking chips – Using a high-quality chip is essential for a good fudge. I like using Ghirardelli.
- 1cansweetened condensed milk– Be sure to use condensed milk and not evaporated milk for this recipe. These two items are commonly mixed up, and evaporated milk will not yield a good fudge.
- 3tbsp.butter – You can use either salted or unsalted butter in this recipe. If using salted butter, you may want to use less sea salt for garnish on top.
- ¼tspcayenne pepper – Use a hotter pepper if you’d like to kick up the heat. Or, leave it out altogether for a simple (non-spicy) fudge.
- 1tspallspice or cinnamon – This recipe is traditionally made with cinnamon. But, I find allspice adds a unique flavor that sets this recipe apart from the rest.
- 1tspvanilla extract
- Sea salt(coarse), for garnish
How to make homemade spicy chocolate fudge
This recipe for spicy Mexican chocolate fudge is very easy to make. It only takes about 15 minutes of prep work, and then most of the time is spent waiting for the fudge to set in the fridge. And, it feels like it takes forever when you just want to dig in!
Before you begin: Line an 8×8 baking dish with parchment paper and set aside.
- Start by adding your baking chips, butter, and condensed milk to a microwave safe bowl.
- Microwave at 30-second internals, stirring continuously until the mixture is well combined.
- Add in your vanilla, cayenne pepper, and allspice.
- Mix until well combined and immediately pour into the lined baking dish.
- Spread out evenly and sprinkle with salt.
- Place in the fridge and allow it to set for up to 4 hours.
- Cut into even squares and serve. Enjoy!
Tip: Do not refrigerate this fudge, as it can dry out. Store it in an airtight container at room temperature and consume within a week (if it lasts that long).
Variations and substitutions
We like this recipe just as it is. But, there are a few substitutions you can make if you want to mix it up. Here are some ideas:
- Use cinnamon instead of allspice for a different flavor.
- Use your own fresh cayenne pepper, or substitute the cayenne for ghost pepper powder for an even spicier fudge.
- Sprinkle a bit of homemade habanero sugar on top along with the sea salt before setting.
- Mix in chopped walnuts for a bit of crunch and a nutty flavor, or some shredded coconut.
- Use white chocolate chips instead of traditional cocoa chips for a different variation that’s just as tasty.
Spicy Chocolate Mexican Fudge
This spicy chocolate fudge is the perfect sweet treat with just a kick of heat.
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Course: Dessert
Keyword: Dessert, Fudge, spicy
Prep Time: 15 minutes minutes
Setting time: 4 hours hours
Total Time: 4 hours hours 15 minutes minutes
Servings: 12 squares
Equipment
1 8×8 or Larger Baking Dish
Parchment paper
Ingredients
- 4 cups of semi sweet baking chips
- 1 can sweetened condensed milk NOT evaporated milk
- 3 tbsp. butter
- 1 tsp vanilla extract
- ¼ tsp cayenne pepper
- 1 tsp allspice or cinnamon
- sea salt coarse, for garnish
Instructions
Line an 8×8 baking dish with parchment paper and set aside.
Start by adding your baking chips, butter, and condensed milk to a microwave safe bowl.
Microwave in 30-second intervals, stirring continuously until well combined. Make sure the chocolate chips are completely melted and smooth.
Add in your vanilla, cayenne pepper, and allspice.
Mix until well combined and immediately pour into your baking dish lined with parchment paper.
Spread the fudge mixture out evenly and sprinkle with sea salt.
Place in the fridge and allow to set for at least 4 hours.
Cut into even squares and serve! Enjoy!
Notes
Do not refrigerate this fudge. Store it in an airtight container and consume within a week. If it lasts that long.
