Follow Cookwork on Twitter
Follow Cookwork on Facebook

Aztec Fudge



  • Current rating: 4.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
2 ratings


20 oz. semisweet chocolate, chopped
1 1/2 tsp. ground cinnamon
2 tsp. ground ancho chile pepper
14 oz. sweetened and condensed milk, canned
1 cup sugar
3/4 cup butter, cut into pieces
3 cups miniature marshmallows
1 tbsp. pure vanilla extract


  1. 1
    Line an 8" square pan with foil allowing edges to extend beyond pan; butter the foil.
  2. 2
    In a large bowl, combine chopped chocolate, cinnamon and ground ancho chile pepper.
  3. 3
    In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium heat, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted. Remove from heat and immediately pour over chopped chocolate mixture; let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.
  4. 4
    Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces. Store in airtight container in refrigerator for up to 3 weeks.


Add more or less ancho chile pepper to desired spice level.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading