Mexican Cream Fudge Food

MEXICAN HOT FUDGE SUNDAES

Steps:

• Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

MEXICAN HOT FUDGE SUNDAE

Steps:

• Add the heavy cream, confectioners' sugar and cinnamon to a large chilled glass bowl. Mix with a hand mixer or whisk to medium peaks. Set aside in the fridge.
• Whisk together the hot fudge and ancho chile powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes.
• Add 2 tablespoons dulce de leche to the bottom of each sundae bowl and top with 3 to 4 scoops vanilla ice cream. Add 1/4 cup hot fudge sauce on top and dollop generously with the whipped cream. Garnish each with 2 churro sticks.

MEXICAN HOT CHOCOLATE FUDGE

Steps:

• Place a pot on top of another pot with simmering water. Make sure the water doesn't touch the upper pan. Add condensed milk and chocolate chips to the pan on top. This is called the double boiler method. You may also melt the chocolate and condensed milk together in a microwave.
• Stir till the chocolate melts, then add mexican vanilla extract, cayenne pepper and cinnamon powder. Whisk till combined and chocolate is completely melted and smooth.
• Transfer mixture to a 8 or 9 inch square pan lined with parchment paper. Use a spatula to spread the chocolate throughout the pan.
• Top with mini marshmallows.
• Cover and keep the pan in the refrigerator till the fudge sets, around 3-4 hours. Cut into pieces and enjoy!

SPICY MEXICAN CHOCOLATE FUDGE

Steps:

• Line an 8 inch square pan with aluminum foil or parchment paper.
• 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.
• 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.
• After everything is thoroughly combined, immediately pour the fudge into the pan. Allow it at least four hours to set in the refrigerator.
• Remove from the pan, cut and enjoy. Store in an air-tight container outside of the refrigerator for up to 2 weeks.

EASY MEXICAN BROWNIES

Steps:

• Whisk together brownie mix and spices. Transfer mixture to a 1-qt. glass jar. Top with chocolate chips. Cover and store in a cool dry place up to 3 months., To prepare brownies: Preheat oven to 350°. Whisk eggs, oil and water until blended. Gradually add chocolate chips and brownie mix, mixing well. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack.

MEXICAN CREAM (FUDGE)

Steps:

• In large suacepan mix all ingredients except vanilla and nuts.
• Boil until it forms a soft ball, STIRRING CONSTANTLY.
• Set pan in cold water and beat in vanilla and nuts.
• Stir until gloss leaves and is hard enough to spread in pan.
• (Don't stir too long) Spread in pan and cool.

BOSTON CREAM FUDGE

Steps:

• Combine syrup, sugar and cream in saucepan. Bring mixture to a boil; cook until mixture forms soft ball. Remove from heat; cool to just warm. Beat mixture until white and smooth. Beat in nuts and vanilla.Pour into buttered 8-inch pan. Cool. Melt chocolate over warm water. Add butter. Pour chocolate over top of fudge. Let stand for several days. Cut into slices.

MEXICAN CHOCOLATE SAUCE

Steps:

• Combine chocolate, butter, and sugar together in a large saucepan over medium-low heat, stirring constantly.
• Once the chocolate mixture is smooth, add the milk and continue stirring constantly for 2-3 more minutes.
• Remove from heat and add in all remaining ingredients.

MEXICAN HOT CHOCOLATE FUDGE

Steps:

• Line an 8x8 pan with parchment paper.
• In a large heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt together the chocolate and sweetened condensed milk.
• Remove the bowl from pan. Whisk in the vanilla, cinnamon and chili powder. Wait 2 minutes then fold in the marshmallows.
• Spread into the pan and cool until firm, at least 4 hours or overnight (you can store in the refrigerator to speed up the process). Store in an airtight container for up to 1 week.

MEXICAN FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 7 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

JALAPENO MEXICAN FUDGE

Steps:

• Step 1 Preheat oven to 350 degrees. Lightly grease a 9×13 pan.Step 2 Spread sliced jalapenos across the bottom of the pan into one layer. **Test your jalapenos heat. If you want less heat, you can use less jalapenos or chop them up.Step 3 In a large mixing bowl, combine shredded cheeses, eggs, milk, garlic and onion powder. Mix will. ( I use my hands here.)Step 4 Pour cheese mixture over jalapenos and spread evenly.Step 5 Bake for 45-55 minutes or until golden brown and bubbly.Step 6 Cool at least 20 minutes before cutting. For best cutting results cool completely.Step 7 For a 9×9 pan: Use 1lb of each cheddar and monterrey jack, 3 beaten eggs, 6 tablespoons of evaporated milk or cream, 1/4 teaspoon garlic powder and 1/8 teaspoon onion powder. Prepare pan the same, using half a jar of jalapenos. Bake for 25-35 minutes.

MEXICAN FUDGE APPETIZER

Steps:

• In a large bowl, mix cheeses together.
• Put 1/2 the cheese mixture in a greased 9X9" pan.
• In a different bowl, mix the eggs and salsa together.
• Pour this mixture on top of the cheese in the pan.
• Sprinkle the remaining cheese on top and bake at 350F for 30 minutes.
• Cool and cut into squares to serve.
• Tastes great cold.

ORANGE CREAM FUDGE

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.