spicy chocolate fudge is adapted from Giada De Laurentiis and it’s one of the easiest fudge recipes you’ll ever find. I make it all the time (when I know I can give most of it away!) and it’s perfect for celebrating Cinco de Mayo as well.
I make it a little spicy by adding in some chili powder which gives it a nice, subtle flavor, especially when paired with the cinnamon. The mixture will be thick and a bit hard to spread out so go slowly, making it as even as you can in the pan. The result is a soft, creamy fudge (it’s not really dense) but it completely melts in your mouth.
Spicy chocolate fudge Ingredients
- Cooking spray, for greasing
- 1 14-ounce can sweetened condensed milk
- A teaspoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
- 1 12-ounce bag semi-sweet chocolate chips
- 2 tablespoons unsalted butter, cut into 4 pieces
How Prepare it
1. Coat bottom and sides of a 9 x 5-inch loaf pan with cooking spray. Place a piece of parchment paper inside of pan, covering bottom and allowing to overhang on both short ends of pan.
2. In a medium glass bowl, combine condensed milk, chili powder, cinnamon, vanilla and salt. Stir in chocolate chips and butter. Place bowl on a saucepan of barely simmering water and allow mixture to completely melt, 10-15 minutes, stirring every few minutes. Mixture will be thick and smooth when melted.
3. Transfer melted chocolate mixture to prepared loaf pan, and using a spatula, level off top. Cover with aluminum foil and refrigerate until set, at least 4 hours, but overnight is better.
4. To remove, carefully lift out parchment paper and transfer fudge to a cutting board. Remove and discard parchment paper. Cut fudge into 1-inch squares and serve .
Makes approximately 30-36 pieces.
For plain fudge, simply omit the chili powder and cinnamon and increase amount of vanilla extract to 1 1/2 teaspoons.