Mexican Fudge Bites Food

HOLIDAY FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until well blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

MEXICAN FUDGE

Steps:

• 1. Mix all cheese together. Spread 1/2 of the cheese mixture into the bottom of an ungreased 9 x 13 inch pan. Beat eggs, add the taco sauce to this, and stir again. Pour this egg mixture over the first layer of cheese. Then put the other 1/2 of the cheese on top of the egg mixture. Bake at 350 degrees for 1/2 to 3/4 hour. Cool for 5 minutes and cut into square serving pieces.

HOLIDAY FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 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. Top with sprinkles; press into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

MEXICAN FUDGE

Steps:

• Preheat electric skillet to 280 degrees F.
• Quickly add first five ingredients.
• Stir constantly until mixture comes to a full boil. Continue to stir while it boils for five minutes.
• Unplug the skillet.
• Add marshmallows, chocolate chips, and vanilla.
• Stir until blended and pour into a greased pie pan.
• Cool before cutting.

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.

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.

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.

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!

EASY FUDGE BITES

Steps:

• Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
• Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
• Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)

CHOCOLATE FUDGE BITES

Steps:

• Line an 8-inch square baking dish with aluminum foil, smoothing surfaces as much as possible.
• Place the heavy cream and the cardamom, if using, in a small saucepan, and bring to a boil. Remove from heat, and let steep for 15 minutes.
• Place the bittersweet chocolate, unsweetened chocolate, marshmallow cream, and vanilla extract in a large heat-proof metal bowl.
• Strain the heavy cream through a fine sieve into a 3-quart saucepan, discarding cardamom. Add the sugar, sweetened condensed milk, water, and butter. Stir the mixture over medium-low heat until the sugar dissolves. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Raise the heat to high, and bring the mixture to a boil. Attach a candy thermometer to the pan, and reduce the heat to medium-high. Stir mixture slowly with a wooden spoon until a candy thermometer registers 232 degrees.
• Remove pan from heat, and pour boiling mixture over chocolate mixture in bowl; do not scrape pan. Stir vigorously with a wooden spoon until the mixture is well combined and glossy. Pour the mixture into prepared pan, and smooth the top with a small offset spatula. Allow the fudge to set in refrigerator until firm, about 2 hours.
• Cut fudge into 1 1/4-inch rounds using a cookie cutter. Alternatively, you may cut into squares with a sharp knife. If desired, cut a small heart stencil out of parchment or waxed paper. Place the stencil over a piece of fudge, and lightly sift cocoa powder over it. Remove the stencil, and repeat with the remaining fudge.

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.

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 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.