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+ servings

Mexican Cocoa Fudge

A delightful combination of dark chocolate and cinnamon with just a tiny bite to it from cayenne pepper!
Prep Time5 minutes
Cook Time10 minutes
Cooling Time2 hours
Servings - 3 pounds


  • 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


  • 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.