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Spicy Mexican Chocolate Fudge

4.34 from 9 votes
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posted: 04/11/13

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy
This Mexican Chocolate Fudge recipe is the most amazing combination of spicy and sweet!
 This Mexican Chocolate Fudge recipe is the most amazing combination of spicy and sweet!
There’s this restaurant not far from our house that we are addicted to. And by addicted, I mean that last summer we went there every. single. weekend. Apparently we think we are millionaires.
Reasons I love this restaurant (It’s relevant, I swear):
  1. They have the best Bloody Marys I have ever had.
  2. The ambiance, it’s hip and fun without getting dirty looks when our kid screams.
  3. The Sriracha Mayo. Greatest dipping sauce for fries ever.
So it was about this time last year that we were out to eat there and enjoy a delicious and peaceful meal, complete with all three. I was deep in conversation with our good friend, Erin, who was in town visiting. Always the multitasker, I was simultaneously enjoying my Bloody Mary, talking to Erin, and feeding Quinn (who was about nine months at the time) pureed sweet potatoes.
This Mexican Chocolate Fudge recipe is the most amazing combination of spicy and sweet!
You understand where this is going, right?
Yup.
I absentmindedly dipped the small plastic spoon into the very spicy Sriracha Mayo and then into my daughter’s mouth.
Now. To be fair, they were in very similar sized receptacles, and they were very similar in color.
I know.
Not my finest moment as a mother. As Quinn started crying and literally began to paw at her tongue, which had to feel like it was on fire, all I could think of was the eggs in the mayo and how she wasn’t supposed to be exposed to those yet.
Erin, Nathan, and I all just kind of sat there with our jaws open not really sure what we should do next.
I think that we gave her an ice cube to suck on (not from my Bloody Mary, thankyouverymuch), and she recovered relatively quickly.
This Mexican Chocolate Fudge recipe is the most amazing combination of spicy and sweet!
But! A year later, what is Quinn’s very favorite thing when we go out to eat there? Yes, the fries dipped in Sriracha Mayo. I realize that this story is doing very little to sell me as Mom of the Year, but I wasn’t exactly in the running anyway. :)
It was no surprise to me that when I gave Quinn a tiny bite of this fudge that she would absolutely love it and immediately want more. What did surprise me is that Gavin loved it just as much. He normally has a zero tolerance policy when it comes to spicy food.
Even though this fudge is made with cayenne pepper, and are on the spicy side, the chocolate balances the heat so well. It is not only delicious, it comes together in less than ten minutes. If you are uneasy about making fudge, you are definitely going to want to give this a try. It’s so easy!
And, it’s just in time for Cinco de Mayo!
4.34 from 9 votes

Spicy Mexican Chocolate Fudge

(tap # to scale)

Ingredients

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

Instructions

  • 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.
Author: Lisa Longley

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Spicy Mexican Chocolate Fudge

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Recipe inspired by the amazing Dorothy of Crazy for Crust and her recipe for Mexican Chocolate Truffles.
Looking for another delicious fudge recipe? How about my Easter Egg Fudge?

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. bina says

    Can you cut in square pieces and leave outside and for how long?

    • Lisa Longley says

      Fudge actually does better kept at room temperature in an air tight container and keeps for about two weeks. I wouldn’t leave this fudge sitting outside outside in the the hot summer weather.

  2. Shell says

    I want to definately try this!! Love mexican food!

  3. Jana says

    I found this really sweet. Did you maybe mean semi sweet chocolate chips?

    • Lisa Longley says

      Hi Jana! I’ve made this a couple times with the milk chocolate chips, but I just really prefer those ones. I’m sure it would be equally delicious with the semi sweet chips.

  4. Debbie B says

    I just came across this on Pinterest and I am immediately adding all ingredients to my shopping list to make ASAP! It looks soooooo good! I live in the UK and “cans” are different sizes. Can you tell me how many ounces is in a can of sweetened condensed milk? Thanks you!

    • Lisa Longley says

      14 ounces! I hope you like it!

  5. Patty W. says

    This was fabulous! I used 2 cups semisweet and 1 cup dark chocolate chips. Turned out great! Thank you!

    • Lisa Longley says

      I’m so glad you liked it Patty!

  6. Crystal says

    The fudge did not harden and it was in the fridge over night. Second try at making fudge and still cannot make it. What am I doing wrong??!!

  7. Crystal says

    The fudge didn’t’ harden. I followed the recipe to a T. This is my second try at making fudge and it doesn’t harden. What am I doing wrong??!!

    • Lisa Longley says

      Hi Crystal! I’m so sorry that this recipe isn’t working for you. I must admit I’m at a loss with what to tell you on this one since I’ve made a number of times and had no problems, and it follows the basic formula I use for fudge (3 cups nestle chocolate chips + 1 14 oz can Eagle brand sweetened condensed milk). The only thing I can think of that could possibly have gone wrong is if you used evaporated milk instead of sweetened condensed milk. It would be an easy mistake since they are right next to each other in the store and both are made by Eagle. Also, I have heard that different brands of sweetened condensed milk can vary greatly, so try it with the Eagle and let me know. Good luck!

  8. Jennifer says

    Hi there, I am obsessed with the idea of spicy fudge, but am allergic to cinnamon. Is it super important to your flavor profile here?

    • Lisa Longley says

      Hi Jennifer! So I’ve given this question a ton of thought, and I really cannot think of a way to make this recipe without cinnamon. I’m so sorry! Have you ever googled “cinnamon replacement”?

  9. Raquel says

    Just made this. I’m not a big fan of fudge. ..made for some friends. ..BUT SO EASY AND SOOO GOOD! . And love your story thanks for sharing.

    • Lisa Longley says

      I’m so happy to hear that you liked it!

  10. C says

    I love this fudge so much! I will be making so much of it for Christmas presents this year! Also, do you think it would keep alright if it were wrapped up in wrapping paper for a few days before being opened?

    • Lisa Longley says

      I’m so glad you liked it! It should be fine to be stored (unrefrigerated) in an airtight container for up to two weeks.

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