Spicy Mexican Chocolate Fudge

This Mexican Chocolate Fudge recipe is the most amazing combination of spicy and sweet!
 This Mexican Chocolate Fudge recipe is the most amazing combination 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.
This Mexican Chocolate Fudge recipe is the most amazing combination of spicy and sweet!
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.
This Mexican Chocolate Fudge recipe is the most amazing combination of spicy and sweet!
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 Chocolate 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 sweetened condensed milk 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 thoroughly 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. Store in an air-tight container outside of the refrigerator for up to 2 weeks.
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.

    • says

      Hi Crystal! I’m so sorry that this recipe isn’t working for you. I must admit I’m at a loss with what to tell you on this one since I’ve made a number of times and had no problems, and it follows the basic formula I use for fudge (3 cups nestle chocolate chips + 1 14 oz can Eagle brand sweetened condensed milk). The only thing I can think of that could possibly have gone wrong is if you used evaporated milk instead of sweetened condensed milk. It would be an easy mistake since they are right next to each other in the store and both are made by Eagle. Also, I have heard that different brands of sweetened condensed milk can vary greatly, so try it with the Eagle and let me know. Good luck!

  4. Jennifer says

    Hi there, I am obsessed with the idea of spicy fudge, but am allergic to cinnamon. Is it super important to your flavor profile here?

    • says

      Hi Jennifer! So I’ve given this question a ton of thought, and I really cannot think of a way to make this recipe without cinnamon. I’m so sorry! Have you ever googled “cinnamon replacement”?

  5. C says

    I love this fudge so much! I will be making so much of it for Christmas presents this year! Also, do you think it would keep alright if it were wrapped up in wrapping paper for a few days before being opened?

  6. says

    This is setting in my fridge right now for a party tonight! Any way to speed up the setting process in the freezer? I started a little too late!! Oops!

  7. says

    I’m going to try this with toasted pine nuts added, with one nut stop each piece. I’m making boxes of chocolates for gifts, and want to make sure recipients know it’s spicy. Also, I think pine nuts are a natural addition to this fudge. Thanks for the recipe!


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