Mexican Hot Chocolate Fudge
Hot chocolate is really what every body wants when it’s cold out. But what if you live down south where it’s hot? Or maybe you’re like me living in NYC and it’s 64°F outside, in mid December! What’s one to do when the holidays make you crave hot chocolate but the weather is making different requests? Why, you make hot chocolate fudge, that’s what! This fudge gets a Mexican update in the addition of cinnamon and cayenne pepper to the familiar chocolate and toasty marshmallows. Feel free to omit the cayenne, or even add more if you’re looking to really put the “hot” in “hot chocolate”. If you don’t have a small creme brûlée torch like the one I used you can place your assembled fudge under your broiler (have it on high) for about 2 minutes. Don’t walk away from this, it goes from toasty to burnt in no time!
1 cup white chocolate chips
1 (14 oz) can sweetened condensed milk
2 cups dark chocolate chips
1 teaspoon ground cinnamon
1 pinch cayenne, optional
2 cups mini marshmallows
- Line an 8×8″ baking dish with tin foil and grease with either butter or nonstick spray.
- Add 3 tablespoons of the sweetened condensed milk to the white chocolate. Set aside. Pour the remaining sweetened condensed milk into a microwave safe container with the dark chocolate chips.
- Add the spices. Microwave on high in 20 second segments, stirring after each until the dark chocolate is fully melted and combined with the condensed milk. Pour into the baking dish.
- Melt the white chocolate and condensed milk mixture in the same manner. Pour on top of the dark chocolate.
- Immediately sprinkle the marshmallows on top and gently press down on them so that they stick to the white chocolate.
- Toast the marshmallows either with a creme brulee torch or by placing under the broiler for 2 minutes.
- Place in the refrigerator and chill for at least 4 hours. Un-mold and cut into bite sized pieces.