Mexican Hot-Chocolate Refrigerator Fudge

Making homemade fudge is as Southern as it gets. With a hint of cinnamon and a touch of spice, this refrigerator fudge is rich and satisfying for grown-ups—and easy enough for the children to help create.

Courtesy of Southern Living Around the Southern Table by Rebecca Lang, Oxmoor House 2012.

Mexican Hot-Chocolate Refrigerator Fudge

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    Vegetable cooking spray 3 tablespoons unsalted butter
    Parchment paper 2 teaspoons ground cinnamon
    1 (14-ounce) can sweetened condensed milk 1/8 teaspoon ground chipotle chile pepper
    1 tablespoon brewed espresso or extra-strong brewed coffee 1/2 teaspoon kosher salt
    1 pound (about 2 cups) high-quality bittersweet chocolate, chopped


    Prep: 20 min Total:
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    • 1

      Coat an 8-inch square pan with cooking spray. Line bottom of pan with 1 sheet of parchment paper, allowing 2 inches to extend over sides; lightly spray parchment paper with cooking spray.

    • 2

      Pour water to depth of 1 inch into a 4-qt. saucepan; bring to a boil over high heat. Reduce heat to medium-low, and maintain at a simmer.

    • 3

      Stir together sweetened condensed milk and espresso in a medium-size stainless-steel bowl; stir in chocolate and butter. Place bowl over simmering pan of water, making sure bottom of bowl does not touch water. Cook, stirring constantly, 6 minutes or just until chocolate is melted and mixture is smooth. (Mixture will be thick.) Stir in cinnamon and chipotle chile pepper.

    • 4

      Transfer mixture to prepared pan, and smooth top with a rubber spatula. Sprinkle with salt. Chill 3 hours or until firm.

    • 5

      Lift fudge from pan, using parchment paper sides as handles. Cut into 25 squares. Store in an airtight container in refrigerator up to 1 week, or freeze up to 1 month.

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