Most families have their go-to holiday fudge recipe. When I was growing up my family always made a delicious Kahlua fudge. Most recently I was making allergy-friendly fudge so that my oldest son could eat it with us. But this year I was dying for the cinnamon-y goodness that is Mexican fudge. Since there are so many recipes available online, I checked them out to see what sounded like I would get the most cinnamon flavor and also be pretty simple to make.
The basic recipe for this was from Giada de Laurentiis. I love a recipe that you can make with things you probably already have on hand. The only thing you may need to pick up is the Abuelita Mexican Hot Chocolate discs. I am currently obsessed with that as well. It basically makes cinnamon hot chocolate and is SO yummy! In this case, I am using it as part of a topping to put on the fudge.
The first thing you will want to do is prepare the pan. I have never buttered my dish before using parchment paper but it is genius! Do not skip this step! I am not sure why they sell parchment paper in such crazy big widths but the butter helps it to stay put in the pan which helps a ton when you are pouring in batters, or in this case, fudge. Once the fudge has hardened, you will be able to just lift the paper out and cut very easily on a cutting board without having to try to pry up the edges to get it out of the pan.
Giada instructed to set a bowl on top of a pan of simmering water. If you have a double boiler, just use that. My bowl was so full of chocolate that it made it hard to grab on to and stir. There are also tons of recipes online for microwave fudge. It can’t get much easier than that!
Top it off
While the mixture is melting, chop up about half of an Abuelita disc. You don’t want it to be too fine, but not huge chunks either. The reason we are adding this chocolate to the top is that the discs are very grainy and will give it a nice crunch. Oh yeah, and I’m also adding a sprinkling of cayenne pepper on top too. I like my chocolate with a little spice. But this is totally optional.
Once the chocolate is fully melted and very smooth, pour it into your prepared pan. Try your best to smooth out the top. Fudge doesn’t “settle” like I thought it did and I had some lumps on top that were not cute.
The cinnamon was just perfect in the chocolatey fudge. And the hint of crunch and spice from the topping makes it extra special. The addition of the cayenne means that your kids — and maybe even your husband — will not want to eat it and you can have it all to yourself. You’re welcome.
Mexican Fudge with a spicy topping
Recipe for the fudge is from Giada with additional topping added by me.
Butter for greasing pan
1 (14 ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
2 1/2 cups semi-sweet chocolate chips (one full bag Trader Joe’s chips plus about 1/2 cup from a second bag)
3 tablespoons butter, chopped, at room temperature
Abuelita hot chocolate disc
Cayenne pepper (optional)
- Butter an 8 x 8 baking pan and lay in parchment paper making sure to let it overhang on the sides, then set aside.
- In the top of a double boiler (not yet on the stove) add the condensed milk, vanilla and cinnamon. Stir well.
- Add the chopped butter and chocolate chips.
- Heat on stove (over a double boiler or on a pan of simmering water like Giada suggests) and mix until melted and very smooth.
- Using a spatula, scrape into your prepared pan.
- In the meantime, chop 1/2 of an Abuelita hot chocolate disc leaving small chunks.
- Sprinkle the chopped hot chocolate over the top of the fudge.
- If using, sprinkle on a little cayenne pepper.
- Using the palm of your hand, gently pat down the topping so that it sticks to the fudge.
- Place in fridge or freezer to set for a few hours.
I found for best results when cutting, the freezer works best. Store in air-tight container in the fridge. Enjoy!
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