Spicy Mexican Chocolate Fudge

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tsp Cinnamon
  • 3 cups Milk chocolate morsels
  • 1 tsp Vanilla extract

• Dairy

  • 1 can Condensed milk, sweetened

Found on wineandglue.com

Description

Ingredients

• 3 cups milk chocolate morsels
• 1 can sweetened condensed milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper

Directions

• Line an 8 inch square pan with aluminum foil or parchment paper.
• Heat the chocolate and the sweetened condensed milk over medium low heat until the chocolate is melted. Be sure to keep stirring so it melts evenly.
• Add in the vanilla and the other spices. If you are concerned about the spiciness, add only 1/8 a tsp of the cayenne pepper and taste it, adding more slowly.
• After everything is thoroughly combined, immediately pour the fudge into the pan. Allow it at least four hours to set in the refrigerator.
• Remove from the pan, cut and enjoy. Store in an air-tight container outside of the refrigerator for up to 2 weeks.