Mexican Cream Fudge
Indulge in the rich, velvety sweetness of Mexican Cream Fudge, a decadent treat that combines creamy textures with a hint of warm spice. This homemade candy is crafted with luscious sweetened condensed milk, heavy cream, and butter for a melt-in-your-mouth texture, while a touch of ground cinnamon adds a signature Mexican flair. Perfectly balanced with a dash of vanilla and a sprinkle of salt, this fudge can be customized with chopped nuts like pecans or walnuts for added crunch. Whether you're making it for a special occasion or as an easy dessert for the holidays, this quick-to-make recipe (ready in under 40 minutes of prep and cooking) will transport your taste buds to dessert heaven. Serve these golden squares as festive party bites, gift them in adorable packages, or simply enjoy them as a luxurious snack. Mexican Cream Fudge is the perfect fusion of comfort and indulgence!
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Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 2 cups Granulated sugar
- 1 stick Unsalted butter
- 1 cup Heavy cream
- 2 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.25 tsp Salt
- 0.5 cup Chopped nuts (optional, like pecans or walnuts)
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
In a heavy-bottomed saucepan over medium heat, combine the sweetened condensed milk, granulated sugar, butter, and heavy cream.
Stir continuously with a wooden spoon or heat-resistant rubber spatula while the mixture heats up. Allow the sugar to dissolve completely and bring the mixture to a gentle boil.
Once boiling, reduce the heat to medium-low and continue to stir constantly for about 15–20 minutes. The mixture should thicken and turn a light golden color. Use a candy thermometer to ensure the temperature reaches 235°F (soft-ball stage).
Remove the saucepan from the heat and stir in the vanilla extract, ground cinnamon, and salt. If using chopped nuts, fold them into the mixture at this stage.
Quickly pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
Let the fudge cool at room temperature for about 1 hour, then transfer it to the refrigerator to set completely for an additional 2–3 hours.
Once set, lift the fudge out of the pan using the parchment paper overhang. Slice into 16 equal squares or desired portions.
Store the fudge in an airtight container at room temperature for up to 5 days, or keep it refrigerated for up to 2 weeks.
Nutrition Facts
Calories |
4814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.6 g | 317% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 627.1 g | 228% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 619.0 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1218 mg | 94% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
