Mexican Cocoa Fudge
A delightful combination of dark chocolate and cinnamon with just a tiny bite to it from cayenne pepper!
Servings - 3 pounds
Ingredients
- 2/3 cup evaporated milk
- 3/4 cup butter
- 3 cups sugar
- 1 tbsp cinnamon
- 1/4 tsp cayenne pepper
- 12 oz dark chocolate
- 7 oz jar marshmallow fluff
Instructions
- Use a little butter to grease a 13 x 9 serving dish
- In a large pot combine the butter, evaporated milk, sugar, cinnamon, and cayenne pepper.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature).
- Remove from heat.
- Stir in dark chocolate pieces until they are completely melted and completely mixed in.
- Stir in marshmallow cream until it is completely mixed with the chocolate.
- Pour fudge into a greased 12 x 9 serving dish (or Christmas tins) and let it set.