Spicy Mexican Hot Chocolate Fudge Recipe | Easy Homemade Fudge (2024)

FAQs

What is the secret to good fudge? ›

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

Too cooked

At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)

This recipe is SO simple to make! Mix your favorite hot cocoa drink mix with melted chocolate chips and sweetened condensed milk for a rich, chocolaty treat. Then, sprinkle on some crushed peppermint candy to add a festive touch!

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Fudge is created by heating sugar past its boiling point, so it's considered a confection made from crystalized sugar. Also, fudge doesn't have to be flavored with cocoa powder. There are plenty of fudge recipes that replace cocoa powder with peanut butter, vanilla, or another flavored extract.

Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection. It differs from plain old chocolate sauce by virtue of being gooier and more viscous.

Sugar Crystals Formed

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

Do you stir fudge when it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Artificially Flavored Vanilla Reduced Fat Ice Cream: Milkfat And Nonfat Milk, Sugar, Corn Syrup, Whey, Mono And Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, Carrageenan, Vitamin A Palmitate, Chocolate Flavored Hot Fudge Topping: Corn Syrup, Skim Milk, Sugar, Hydrogenated (Palm Kernel or Coconut Oil), ...

View Ingredients and Allergens

Ingredients: Sugars (sugar, glucose syrup), Water, Milk ingredients, Hydrogenated palm kernel oil or hydrogenated coconut oil, Cocoa, Salt, Disodium phosphate, Potassium sorbate, Natural flavour (plant source), Polyglycerol esters of fatty acids, Soy lecithin.

Heat Ingredients: Combine sugar, light corn syrup, heavy cream, salt and water to a saucepan and stir well. Bring to a simmer and cook for 3-4 minutes, stirring well. Remove from heat and stir in butter and vanilla. Add Chocolate Mixture: Pour the chocolate mixture into the syrup and stir until smooth.

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.