Mexican Chocolate Fudge – a delicious recipe with chocolate chips, condensed milk, vanilla, hot cocoa, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
first line an 8x8 pan with parchment paper and chop the pecans if you are using them.
2
then crush the chocolate brick. you can use a blender or food processor. i simply put mine into a sandwich bag and gave a whack at it. i had some frustration built up, lol!
3
after it's crushed, in a medium, glass, microwave safe bowl, add all the chocolate and sweetened condensed milk. microwave for 1 minute then stir.
4
microwave again for 30 secs or 1 more minute (depending on the temp of your micro) and then stir.
5
add in the pecans and vanilla at this point and give it another good stir. if your chocolate is too thick, use a tablespoon of milk to smooth it out. it will seem grainy but the 2 chocolates will marry as it rests.
6
pour mixture into the pan and set in the fridge for about an hour, give or take.
7
when it has become more firm and sliceable, cut into 1 inch pieces. enjoy!
626
kcal
Calories
40
g
Fat
69
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups chocolate chips, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract, 1 round brick of mexican hot cocoa (abuelita or ybarra), and more.
Yes, Mexican Chocolate Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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