Spicy Mexican Fudge: Wine & Glue

Hi there One Artsy Mama Fans!  I’m Lisa and I blog over at Wine & Glue.  Recently I was ogling over all of Amy’s craftiness and bemoaning my own lack of craft (my tagline is that I’m a wannabe crafty mom, and I do a really good job living up to that).  So Amy was kind enough to treat my readers to a fun and easy jewelry craft, and I’m here to share with you one of my more popular desserts, Spicy Mexican Fudge!  It’s super easy and has a big wow factor.

I first came up with this recipe in preparation for Cinco de Mayo, but honestly, just revisiting the pictures is making me drool.  It is such an easy treat, that you will want to make it for your friends and family all the time.
Have you ever made fudge before?

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.

Once you master one fudge recipe, I’m sure you will feel confident in changing it up in all sorts of different ways.  Just swap out the chocolate for white chocolate . . . or butterscotch!!  Change out the spices in this recipe for other fun ingredients . . . .  like broken up cookies!!

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.

Spicy Mexican Fudge
  • 3 cups milk chocolate morsels
  • 1 can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  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.
Recipe inspired by the amazing Dorothy of Crazy for Crust and her recipe for Mexican Chocolate Truffles.
Recipe adapted from Eagle Brand’s Foolproof Chocolate Fudge.

Looking for another delicious fudge recipe?  How about my Easter Egg Fudge?
Want another easy chocolate recipe?  How about my Chocolate Mint Truffles?
Thanks for letting me come visit Amy!  And thank you for sharing such an awesome craft with my readers!  
Lisa blogs at Wine & Glue, and prides herself on being a wannabe seamstress, crafter, party planner, baker, and photographer.  She is a very real mom and wife and part of one amazing little family.  Find her on Facebook, Twitter, Instagram, and Pinterest.

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