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This Spicy Mexican Hot Chocolate Fudge recipe is delicious and so easy! A simple homemade candy made with chocolate, a little cayenne pepper, chili powder and cinnamon!
A DELICIOUS HOMEMADE MEXICAN FUDGE RECIPE
Hola, amigos! Bienvenido! Como estas? And that’s about the extent of my Spanish…
Translation per Google: Hi, friends! Welcome! How are you? 😉
I took French. And in the 4 years of gargling each “R”, I *think* I learnedabout 20 words, give or take. I also learned how to make proper Crepes and dang good French Onion Soup.
However, and if it wasn’t evident enough, I’m really getting into Mexican cuisine here, eh? Yesterday we had Skillet Burritos and today we’re having Spicy Mexican Hot Chocolate Fudge! I figured, since I was on a roll with those burritos, why not continue on and make my next favorite south-of-the-border recipe.
Though, as I mentioned yesterday, I’m not the biggest fan of Mexican food, I AM the biggest fan of Mexican desserts. I looooove their sweets; Churros, Tres Leches Cake, Caramel Flans, etc.. LOVE ‘EM ALL!
In fact, my last vacation in Puerto Vallarta involved Mexican sweets for breakfast, lunch, dinner and dessert. I ate guacamole during Happy Hour, with a side of MargaritaS. Lots of ’em. I miss those days… drunk and happy. 😉
Ooooh, hello there, melty chocolate. If it wasn’t so wrong, I’d take a spoon and eat you. But, first, we gotta make some fudge. (Sidenote: Do you really think I let all that chocolate go into the fudge? Yah, right. I licked that bowl clean! …keepin’ it real…)
The highlight of this fudge is the hint of spice. It’s not a lot, but it’s there and it’s perfect. Also? The espresso. Itsimply just heightens the flavor of the chocolate, but if you want to avoid it, you can use vanilla extract in its place. No harm done. But it’s Monday – you might want to reconsider.
Yeah…these squaresmake me want to sit on the couch, drink wine and eat. All while watching my sweet children hug and play… Don’t laugh… Dreams DOcome true!
If you want to join me on thee couch with thy wine, make this chocolate fudge and call me!
ENJOY!
Spicy Mexican Hot Chocolate Fudge
Katerina | Diethood
This Spicy Mexican Hot Chocolate Fudge recipe is delicious and so easy! A simple homemade candy made with chocolate, a little cayenne pepper, chili powder and cinnamon!
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection. It differs from plain old chocolate sauce by virtue of being gooier and more viscous.
We use hot chocolate mix, sweetened condensed milk, semisweet chocolate chips, and white chocolate chips to create this fudge—that's it! For the hot chocolate mix, any kind that you have and enjoy drinking will do.
Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste.Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
In fact, hot fudge sauce is just a fudge that never sets! Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored. This boiling-down process not only gives the sauce it's great gooey texture, but also contributes that special “fudgey” taste to the chocolate.
Aside from these ingredients, fudge is generally comprised simply of milk, sugar, and butter as the base. To this basic recipe, one can add chocolate chips, butterscotch, peanut butter chips, white chocolate, or even espresso powder to create compelling flavor combinations.
Consistency: Hot fudge sauce has a thicker and creamier consistency than chocolate syrup, which tends to be thinner and more liquidy. Flavor: Hot fudge sauce has a richer and more intense chocolate flavor than chocolate syrup, which can sometimes taste more artificial or diluted.
The name of this concoction was a combination of both Mayan and Aztec cultures. "The Mayan word 'Xocol', that means 'hot', and the Aztec word 'atl' means 'water'," Spehr said. "So 'xocolatl', that's where 'chocolate' comes from. Originally, this means 'hot water'."
Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
Stir Constantly: Stir the fudge mixture continuously, especially during the melting process, to prevent burning and ensure even cooking. Use Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and creaminess to fudge, creating a smooth texture.
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
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