Spicy Chili Dark Chocolate Fudge Food

SPICY CHILI DARK CHOCOLATE FUDGE

Steps:

• Lightly grease or line an 8x8 inch pan with parchment paper or aluminum foil. Set aside.
• Combine marshmallow fluff, sugar, evaporated milk, butter and salt in a large saucepan over medium (to medium-high) heat. Bring to a full boil, stirring constantly. Cook until temperature reaches 225• or about 6 minutes.
• Remove from heat and mix in semisweet chocolate chips stirring until chocolate melts and mixture is smooth. Stir in chili powder, cayenne pepper, and vanilla. Pour into prepared pan and allow to set. Cut when firm yet warm, wiping knife off after each cut. (Refrigeration will cause fudge to set up more quickly but may also cause fudge to crumble when cut.)

SPICY MEXICAN HOT CHOCOLATE FUDGE

Steps:

• Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
• Fill a saucepan with water, about 2-inches deep and bring to a simmer.
• In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
• Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
• Stirring frequently, cook until chocolate is melted and completely smooth.
• Stir in cinnamon, chili powder and cayenne pepper.
• Remove from heat and pour into the previously prepared pan.
• Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
• Cut into squares and serve.