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Easy "Mexican Hot Chocolate" Fudge

Source of Recipe


Kathy Casey






List of Ingredients



• 3 (6-ounce) pkgs. semisweet chocolate chips
  
• 1 (14-ounce) can sweetened condensed milk, such as Eagle brand (not evaporated milk)
  
• 1/2 tsp salt
  
• 3/4 tsp ground cinnamon
  
• 1/4 tsp cayenne pepper
  
• 1 tsp almond extract
  
• 1 tsp vanilla extract
  
• 1 cup sliced almonds, lightly toasted
  
• 1 cup mini-marshmallows
  






Instructions



1. Prepare an 8 x 8-inch pan by lining it with parchment or waxed paper; set aside.
   
   
2. Place in a heavy saucepan the chocolate chips, condensed milk and salt. Cook over low heat, stirring occasionally, until melted and well combined. Remove from heat; stir in remaining ingredients, except marshmallows. Let cool slightly, then stir in marshmallows.
   
   
3. Pour mixture into prepared pan, being sure to fill the corners and spread evenly. Refrigerate until firm, about 2 hours. When set, turn candy onto a cutting board, strip off paper, and cut into 16 squares. Store, loosely covered, at room temperature. Fudge will keep up to 3 weeks.
   
   Makes 16 pieces.