Mexican Fudge

Ingredients

• 2 tablespoons butter
• 2/3 cup evaporated milk
• 1 2/3 cups granulated sugar
• 1/2 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (optional)
• 3 1/8 ounces mexican chocolate, finely chopped (I use abuelita brand, one disc)

Directions

1. 1

   Prepare an 8x8” baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. 2

   Combine the marshmallows and chocolate chips in a small bowl and set aside.

3. 3

   Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat. Stir until sugar dissolves.

4. 4

   Bring the mixture to a boil. Continue to let the candy boil, stirring constantly, for five minutes.

5. 5

   Remove from the heat. Stir in the marshmallows, chocolate chips, and vanilla, mixing until well-combined.

6. 6

   Pour into the prepared pan and smooth the top.

7. 7

   While fudge is still wet, sprinkle the chopped Mexican chocolate on top. Place in the refrigerator to set the fudge. Once set, cut into 1-inch squares to serve.