This Mexican Fudge is rich, creamy and has just the right kick to make your guests wonder how in the world you made this fudge!
I asked one of my friends what the secret ingredient in Mexican fudge was and she told me it was marshmallow cream and chili powder. When I was going through my cupboards I didn’t have any, so I decided to use something else. You’ll never guess what’s inside of these! This fudge turned out amazing and the marshmallow makes it extra creamy.
Creamy Mexican Fudge
Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- 3 cups semi-sweet chocolate chips
- 3 Tablespoons salted butter, cubed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon Old El Paso taco seasoning *secret ingredient* ,more to taste
- 3/4 cup marshmallow cream
- 1/2 – 1 cup mini marshmallows
- Sea salt, optional
Directions:
Line a 9×9″ pan with parchment paper or foil (leave enough to hang over the edges). Set aside.
Combine the sweetened condensed milk, chocolate chips and butter in a large pan over medium heat. Stir until the chocolate has melted. Turn the heat to low and stir in the cinnamon and taco seasoning. Once the chocolate is smooth and creamy, stir in the marshmallow cream and mix until smooth.
Remove pan from heat and allow to cool for 3 minutes. Then stir in the mini marshmallows and pour the mixture immediately into the pan. Let the fudge set for at least one hour.
Remove the fudge with the parchment paper and then slice into 36 bars.
To speed up the cooling process, you may place the pan in the freezer after it has already cooled for 15 minutes.