This post may contain affiliate links. Please read our disclosure policy.
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.
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.
This recipe is SO simple to make! Mix your favorite hot cocoa drink mix with melted chocolate chips and sweetened condensed milk for a rich, chocolaty treat. Then, sprinkle on some crushed peppermint candy to add a festive touch!
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.
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.
It's the addition of heavy cream (in place of water or milk) and butter that creates hot fudge. Cream and butter give hot fudge its lush texture, flavor complexity, and dense richness. In addition to cocoa, chunks of chocolate are sometimes added for even more chocolatey goodness.
Fudge typically contains sugar, butter or cream, milk or condensed milk, cocoa powder (or melted chocolate), flavoring such as vanilla extract or peppermint oil, and sometimes nuts or marshmallows for added texture.
"The Mayan word 'Xocol', that means 'hot', and the Aztec word 'atl' means 'water'," Spehr said. "So 'xocolatl', that's where 'chocolate' comes from. Originally, this means 'hot water'."
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
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!
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
