Mexican Hot Chocolate Fudge

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This week Sunday Supper is getting spicy! There are so many great recipes with spices in them I had a hard time choosing one! Some of my favorite spicy foods are spicy tofu, buffalo chicken, jalapeno poppers, hot wings, and chili. I rarely ever make spicy desserts though I have tried or two. Since I think that is more of a challenge I decided I wanted to try another one.

I love this creamy Mexican Hot Chocolate Fudge with a bit of heat at the finish

Generally when I make spicy desserts I ginger, cayenne pepper, or even black pepper. I’ve made spicy cookies and even a spiced cake before. This time I decided to do a play on Mexican hot chocolate, which has some spice to it, and do Mexican Hot Chocolate Fudge.

Everything you need to make Mexican Hot Chocolate Fudge!

I love making fudge because of how easy it is. It only takes minutes to prepare then I can put I can just it in the refrigerator and forget about it until it is time to serve! It has just 2 ingredients in it besides the spices so it’s super easy! I always have chocolate and sweetened condensed milk on hand so this is a recipe I can make anytime.

Rich and chocolatey Mexican Hot Chocolate Fudge is spiced with cinnamon and cayenne pepper

I added a half teaspoon of cayenne pepper to my fudge because I love the amount of heat it adds to it.  However, if you aren’t big on spices I’d stick to just ¼ teaspoon instead. The awesome thing about this fudge is that the first bite tastes like any other fudge and then once you swallow you get a burst of heat in your mouth. It’s a fun surprise at the end.

I love this creamy Mexican Hot Chocolate Fudge with a bit of heat at the finish

Mexican Hot Chocolate Fudge

Yield: 16 pieces of fudge
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Give your friends and family a spicy surprise with this creamy chocolate fudge that finishes with the perfect amount of heat.


  • 3 c. milk chocolate chip
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon cayenne pepper


  1. Line an 8 x 8 in pan with foil.
  2. Heat the chocolate chips and sweetened condensed milk over medium heat, stirring frequently, until chocolate is melted and everything is well combined.
  3. Remove from heat and add in the vanilla, cinnamon, salt, and cayenne. Mix well.
  4. Pour the fudge into the prepared pan immediately. Refrigerate for at least 4 hours.
  5. Cut into 16 squares and enjoy.


Recipe slightly adapted from Wine and Glue

Give your friends a surprise burst of heat with these Mexican Hot Chocolate Fudge bites!


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