Go Back
Print Recipe
4.58 from 14 votes

Spicy Mexican Chocolate Fudge

Author: Lisa Longley


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


  • 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.