Sweet Heat Hot Chocolate Fudge
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 cups (18 oz) semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust for more heat)
- 1/2 cup mini marshmallows
- A pinch of sea salt for topping
Instructions
- Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving a little overhang on the sides. This makes it easy to lift the fudge out once it has set. Lightly grease the foil with a bit of butter or non-stick spray.
- In a large microwave-safe bowl, combine the chocolate chips and the sweetened condensed milk. Microwave in 30-second intervals, stirring well between each session, until the mixture is completely smooth and melted. Be careful not to overheat the chocolate, as it can become grainy.
- Once the chocolate mixture is smooth, stir in the vanilla extract, ground cinnamon, and cayenne pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the fudge so every bite has that signature “hot chocolate” warmth.
- Wait about 2 minutes for the mixture to cool slightly so the marshmallows don’t melt completely. Gently fold in the mini marshmallows. This adds a nice texture and completes the hot chocolate theme.
- Pour the mixture into your prepared pan and spread it out evenly with a spatula. Sprinkle a light pinch of sea salt over the top if desired. Refrigerate for at least 2 to 3 hours, or until the fudge is firm to the touch.
- Lift the fudge out of the pan using the parchment paper overhang. Use a sharp knife to cut the fudge into 24 even squares. For the cleanest cuts, dip your knife in warm water and wipe it dry between each slice.