So I don't know about you guys but I'm actually not much of a fudge person. At least I thought I wasn't. Which is weird because I'll eat chocolate in almost any way, shape, or form. But fudge has always been "meh" for me. I guess I think it's a bit too rich for my blood which, again, I thought was sort of impossible when it came to chocolate.
But ever since last year when I made this loaded fudge, my mind was changed. I realized fudge could, like, have texture. It didn't have to be just a hunk of super rich "oh god I need a glass of milk now" chocolate. It's all about tiny pieces, lots of texture, and a little spice.
Enter: Mexican Hot Chocolate Fudge, loaded with Toffee Peanuts. With a little cayenne pepper and lots of cinnamon, this fudge is spicy and complex. Of course, I needed a little crunch and toffee peanuts sprang into my mind. Buttery and crunchy, they add the perfect layer of texture to an otherwise silky smooth fudge.
And let's be real guys, this is "fake" fudge. It's sweetened condensed milk and chocolate chips and I don't mind one bit. And you shouldn't either.
Here's the recipe!
Mexican Hot Chocolate Fudge with Toffee Peanuts
- can (14 oz) sweetened condensed milk
- 2 cups good quality semisweet chocolate chips
- 1/4 teaspoon coffee extract
- 3 tablespoons unsalted butter
- 2 teaspoons cinnamon
- 1/8 teaspoon cayenne pepper
- 1 1/2 cup toffee peanuts, roughly chopped
1. Spray an 8x8 inch pan with cooking spray and set aside.
2. In a microwave safe bowl, combine chocolate, sweetened condensed milk, and butter. Microwave in 30 second intervals, stirring between, until everything is melted and well combined (this will take approximately 60-90 seconds). Once melted, add cinnamon, cayenne pepper, and coffee extract, stirring thoroughly to combine.
3. Pour mixture into pan and spread into an even layer. Top with peanuts, firmly pushing them into the fudge. Allow to chill about 2 hours until firmly set. Slice into small pieces and serve.
Recipe adapted from iVillage