Perfect for Cinco de Mayo or any day when you want fudge with some cinnamon and spice zip!
Watch the video here.
INGREDIENTS
28g (2 tablespoons) butter
166g (2/3 cup) evaporated milk
365g (1 2/3) cups granulated sugar
1/2 teaspoon salt
86g (2 cups) miniature marshmallows
270g (1 1/2 cups) chocolate
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 package of Mexican chocolate
1/8 teaspoon cayenne pepper
SUPPLIES
An 8×8 baking pan
Some parchment paper
A medium saucepan
A spoon or spatula
A thermometer
DIRECTIONS
Line the baking pan and set it aside.
Chop the Mexican chocolate and set it aside.
To a saucepan over medium-high heat, add the butter, milk, sugar, cinnamon, cayenne, and salt.
Bring the mixture to a boil., stirring constantly.
Stop stirring and allow the mixture to reach 234 degrees F.
Remove it from the heat and add the chocolate, marshmallows, and vanilla, mixing until it’s fully combined.
Pour the mixture into the prepared pan and spread it evenly.
Immediately sprinkle the chopped Mexican chocolate on top.
Leave it on the counter to set, then remove it from the pan and cut it into whatever size pieces you’d like.
