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This spicy Mexican chocolate fudge is rich, creamy, and just the perfect amount of bold. Made with cayenne, chili powder, cinnamon, and espresso, it’s the perfect homemade candy for holidays or whenever you’re craving something sweet with a kick!
Chocolate Fudge Recipe
Hola, amigos! Bienvenido! Como estas? That’s about as far as my Spanish goes… unless you count muy importante things like guacamole, pineapple margaritas, and fudge.
This spicy Mexican chocolate fudge recipe, loosely inspired by the classic Mexican coffee, this hot chocolate recipe, and my peanut butter fudge, has been in my back pocket for years, and it still never fails to impress. It’s rich, creamy, ridiculously easy, and has the perfect hint of warm spice thanks to cayenne, chili powder, and cinnamon. I call it a party in your mouth, and yes, the espresso takes the chocolate flavor to a whole new level.
You Should Make This Fudge Asap Because…
- No candy thermometer needed. Unlike my more classic peppermint mocha fudge recipe, this recipe is as easy as it gets! No tricky boiling stages or precise temperatures required. Just melt, mix, pour, and chill!
- Ready in about 10 minutes. The hands-on time is super quick, which makes this a great last-minute dessert idea (or a sweet treat when you’re already juggling a hundred holiday things).
- Perfect for holiday trays and edible gifts. These little squares look beautiful on a dessert table, and they’re a fun surprise in cookie boxes or festive tins for friends.
- Totally customizable. Want more heat? Add a little extra cayenne. Prefer it mild? Pull back on the spice or skip the espresso. This recipe is flexible and easy to tweak to your taste.
What You’ll Need
Whether you’re cozying up with a coffee, planning holiday treats, or need an excuse to lick a spatula clean, this chocolate fudge is here for you! You can grab the following easy ingredients and get started.
- Sweetened Condensed Milk – This is what gives the fudge that smooth, creamy texture. Not the same as evaporated milk, so double-check the label!
- Semi-Sweet Chocolate Chips – You can use bittersweet or dark chocolate chips instead for a deeper cocoa flavor.
- Unsalted Butter – Adds richness. If using salted butter, just skip the pinch of salt later.
- Cayenne Pepper – Just a pinch adds the perfect amount of heat. Want more fire? Add ¼ teaspoon.
- Chili Powder – Brings warm notes to balance the sweet.
- Ground Cinnamon – Essential for that cozy Mexican chocolate vibe.
- Brewed Espresso or Coffee – The coffee deepens the chocolate flavor, and you only need three tablespoons. If you’d rather skip it, that’s okay too. You could add one teaspoon of vanilla extract instead.
- Sea Salt – Always helps to balance the sweetness.
How To Make Mexican Hot Chocolate Fudge
I never say no to Mexican desserts. Churros, Tres Leches Cake, Caramel Flan… I’m obsessed. Their sweets are bold, decadent, and irresistible, which is exactly the vibe I was going for with this spicy hot chocolate fudge! Check it:
- Line a pan with parchment paper or foil and lightly grease it. I use an 8×8-inch square dish.
- Melt the chocolate: Make a double boiler by filling a saucepan with 2 inches of water and bringing it to a gentle simmer. In a mixing bowl that’s larger than the saucepan, combine the chocolate with the sweetened condensed milk, coffee, and butter. Set it over the simmering water and stir the chocolate mixture until smooth and melted.
- Spice it up: Add in the cayenne, chili powder, and cinnamon. Stir to combine.
- Pour & Chill: Pour the mixture into the pan. Smooth it out with a spatula, add a sprinkle of sea salt if you like, cover, and refrigerate until set, about 2 to 4 hours.
- Slice & Serve: Once firm, lift the fudge from the pan and cut it into squares. Store in the fridge until you’re ready to serve.
Katerina’s Recipe Tips
- Taste as you go. Want more heat? Add a touch more cayenne or chili powder before pouring it into the pan.
- Use good chocolate. Since this is a chocolate-forward recipe, the better the chocolate, the better the fudge.
- Don’t skip the chill time! The fudge needs time to set properly for clean slices.
- For clean cuts, use a warm knife (run it under hot water, then dry) between slices.
Serving Suggestions
This fudge is perfect for treating yourself after dinner, especially with a warm mug of tea or this festive Christmas sangria! I also love slicing it into mini squares and tucking them onto a holiday cookie tray alongside my kolacky Christmas crack toffee, or these classic snowball cookies.
If you’re planning to gift them, wrap each square in wax paper, pop them into a gift box or tin, and you’ve got an easy, homemade present that everyone will appreciate.
How To Store
- Kitchen counter. You can keep this fudge in an airtight container at room temperature for 3 to 4 days in a cool, dry spot. After that, pop it in the fridge to keep it fresh longer.
- Refrigerator. Once the fudge is fully set, store it in an airtight container in the fridge for up to 2 weeks. I like to separate layers with wax paper to keep the squares from sticking together.
- Freezer. You can also freeze the chocolate fudge by wrapping each piece tightly in plastic wrap and placing it in a freezer-safe bag or container. Let them thaw in the fridge before serving.
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Spicy Mexican Hot Chocolate Fudge
Ingredients
- 1 pound semi-sweet chocolate, chopped
- 3 tablespoons butter
- 14 ounces can of sweetened condensed milk, not evaporated milk
- 2 to 3 tablespoons brewed espresso, or any other strong coffee
- 2 teaspoons ground cinnamon
- ⅛ teaspoon chili powder, or to taste
- ⅛ teaspoon ground cayenne pepper, or to taste
- sea salt, optional
Instructions
- Prep. Lightly coat an 8×8-inch pan with baking spray; line it with parchment paper and spray it again. Set aside.
- To make the fudge, set up a double boiler. Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer.
- Combine the ingredients. In a mixing bowl, one that is larger than the saucepan, combine the chopped chocolate, butter, condensed milk, and coffee. Set the mixing bowl over the simmering water, making sure it does not touch the water.
- Cook. Stirring frequently, cook until the chocolate is melted and completely smooth. Then, stir in the cinnamon, chili powder, and cayenne pepper.
- Pour and set. Remove the chocolate fudge from the heat and pour it into the previously prepared pan. Sprinkle the top with salt and place it in the fridge for 2 to 4 hours. For best results, chill it overnight.
- Serve. Cut the fudge into about 20 to 24 squares and serve.
Equipment
Notes
Nutrition
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.
What kind of chocolate did you use?
I have made this the past few years at Christmas, such a great flavor combination and always a crowd pleaser!
That’s great to hear! I’m very glad you enjoyed it! Thank you so much! 🙂
I made this tonight and it set up quickly. I cut it and the pieces and it Turned out beautiful. It’s creamy,glossy perfection. Absolutely delicious. I followed the recipe exactly. Froze some small pieces for ice cream. Top notch. This made it to the top of my gift giving list!
That’s great! I’m very happy you loved it! Thank YOU! 🙂
Looks delicious. Why fat free sweetened condensed milk??