Mexican Salsa Fudge
Spice up your dessert game with this bold and delectable Mexican Salsa Fudge! Combining the rich creaminess of semi-sweet chocolate with a fiery twist of cayenne pepper, chili powder, and a hint of cinnamon, this unique fudge embodies the perfect balance of sweet and spicy. For an extra layer of flavor, diced candied jalapeños can be added to create an unexpected burst of sweet heat in every bite. Quick and easy to make, with just 10 minutes of prep and a handful of pantry staples, this no-bake treat is ideal for gifting, holiday spreads, or simply indulging yourself. Whether served chilled or at room temperature, Mexican Salsa Fudge is guaranteed to surprise and delight your taste buds.
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Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 14 ounces Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Chili powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 2 tablespoons Diced candied jalapeños (optional)
Instructions
Prepare an 8x8-inch baking dish by lining it with parchment paper or greasing it lightly. Set aside.
In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter.
Stir continuously until the chocolate and butter are completely melted and the mixture is smooth. Be careful not to burn the chocolate.
Remove the saucepan from heat and stir in the ground cinnamon, cayenne pepper, chili powder, vanilla extract, and sea salt. Mix well to evenly distribute the spices.
If using candied jalapeños, fold them into the fudge mixture at this stage for an added burst of sweet heat.
Pour the fudge mixture into the prepared baking dish and spread it evenly with a spatula.
Refrigerate the fudge for at least 2 hours, or until it is firm and set.
Once set, remove the fudge from the baking dish using the parchment paper. Cut it into 16 squares or desired serving sizes.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 461.8 g | 168% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 412.0 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1166 mg | 90% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1540 mg | 33% | |
*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.
