Spicy Mexican Fudge: Wine & Glue

No?  It’s so simple.

I used to be really intimidated by fudge, thinking that I would need a candy thermometer and some fancy cooking supplies, but you really don’t.

Let me share a little secret with you.  You only really need Sweetened Condensed Milk.

Actually, now that I think about it, most of my desserts use SCM as a main ingredient.  If there is ever a shortage of it, recipes on Wine & Glue will come to a screeching halt.

Mmmmm, my head is spinning.

Pretty soon, you will be taking fudge to every family gathering, and you will have twenty new friends.

If you are nervous about the spices in this recipe, really don’t be.  My five year old who won’t eat anything spicy, loved this recipe!  And if that doesn’t convince you, you could just cut bat the cayenne pepper to 1/8 tsp or take it out completely.

1. Line an 8 inch square pan with aluminum foil or parchment paper.  (You want a little extra to hang over the sides so you can use it to pull the fudge out after it sets.)
2. Heat the chocolate and the SCM over medium low heat until the chocolate is melted.  Be sure to keep stirring so it melts evenly.
3. Add in the vanilla and the other spices.  If you are concerned about the spiciness, add only 1/8 a tsp of the cayenne pepper and taste it, adding more slowly.
4. After everything is thourghly combined, immediately pour the fudge into the pan.  Allow it to set at least four hours in the refrigerator.
5. Remove from the pan, cut and enjoy.