Spicy Mexican Chocolate Fudge

This Mexican Chocolate Fudge recipe is the most amazing combination of spicy and sweet!
Spicy Mexican Fudge | www.wineandglue.com | The perfect balance of spicy and sweet
There’s this restaurant not far from our house that we are addicted to.  And by addicted, I mean that last summer we went there every. single. weekend.  Apparently we think we are millionaires.
Reasons I love this restaurant (It’s relevant, I swear):

  1. They have the best Bloody Marys I have ever had.
  2. The ambiance, it’s hip and fun without getting dirty looks when our kid screams.
  3. The Sriracha Mayo.  Greatest dipping sauce for fries ever.
So it was about this time last year that we were out to eat there and enjoy a delicious and peaceful meal, complete with all three.  I was deep in conversation with our good friend, Erin, who was in town visiting.  Always the multitasker, I was simultaneously enjoying my Bloody Mary, talking to Erin, and feeding Quinn (who was about nine months at the time) pureed sweet potatoes.
You understand where this is going, right?
I absentmindedly dipped the small plastic spoon into the very spicy Sriracha Mayo and then into my daughter’s mouth.
Now.  To be fair, they were in very similar sized receptacles, and they were very similar in color.
I know.
Not my finest moment as a mother.  As Quinn started crying and literally began to paw at her tongue, which had to feel like it was on fire, all I could think of was the eggs in the mayo and how she wasn’t supposed to be exposed to those yet.
Erin, Nathan, and I all just kind of sat there with our jaws open not really sure what we should do next.
I think that we gave her an ice cube to suck on (not from my Bloody Mary, thankyouverymuch), and she recovered relatively quickly.
But!  A year later, what is Quinn’s very favorite thing when we go out to eat there?  Yes, the fries dipped in Sriracha Mayo.  I realize that this story is doing very little to sell me as Mom of the Year, but I wasn’t exactly in the running anyway. :)
It was no surprise to me that when I gave Quinn a tiny bite of this fudge that she would absolutely love it and immediately want more.  What did surprise me is that Gavin loved it just as much.  He normally has a zero tolerance policy when it comes to spicy food.
Even though this fudge is made with cayenne pepper, and are on the spicy side, the chocolate balances the heat so well.  It is not only delicious, it comes together in less than ten minutes.  If you are uneasy about making fudge, you are definitely going to want to give this a try.  It’s so easy!
And, it’s just in time for Cinco de Mayo!
Spicy Mexican Fudge
  • 3 cups milk chocolate morsels
  • 1 can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  1. Line an 8 inch square pan with aluminum foil or parchment paper.
  2. Heat the chocolate and the SCM over medium low heat until the chocolate is melted.  Be sure to keep stirring so it melts evenly.
  3. Add in the vanilla and the other spices.  If you are concerned about the spiciness, add only 1/8 a tsp of the cayenne pepper and taste it, adding more slowly.
  4. After everything is thourghly combined, immediately pour the fudge into the pan.  Allow it at least four hours to set in the refrigerator.
  5. Remove from the pan, cut and enjoy.
Recipe inspired by the amazing Dorothy of Crazy for Crust and her recipe for Mexican Chocolate Truffles.
Looking for another delicious fudge recipe?  How about my Easter Egg Fudge?


  1. says

    I love chocolate with a little spiciness. I used to get this truffle from a chocolatier in Columbus that was a dark chocolate with a little kick. It was SO good! Love the idea of this fudge. :)

  2. says

    Looks delicious! I love a bit of spicy with my chocolate (have you had the Lindt bar with chilis?). That’s too funny that Quinn loves spicy foods now! I wish my kids had that much variety in their tastebuds!

  3. says

    Oh. My. I definitely need to try this – maybe even today. It’s gloomy & raining all day so what better to do. I love Mexican Chocolate cupcakes so this has got to be a great thing too. And….. my birthday is Cinco de Mayo. I plan to have a Cinco de Mayo birthday posting on my blog so I will definitely give you a “shout out” (link) thanking you for the recipe. :) – MamaGing.com

    • says

      Fudge actually does better kept at room temperature in an air tight container and keeps for about two weeks. I wouldn’t leave this fudge sitting outside outside in the the hot summer weather.

    • says

      Hi Jana! I’ve made this a couple times with the milk chocolate chips, but I just really prefer those ones. I’m sure it would be equally delicious with the semi sweet chips.


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