Candy Cane Hot Chocolate Fudge

Katerina - Diethood


  • 1- pound semi-sweet chocolate, chopped
  • 3 tablespoons butter
  • 1 can (14 ounces) Sweetened Condensed Milk (*NOT Evaporated Milk*)
  • 2 to 3 tablespoons brewed espresso or any other strong coffee
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon Arizona Gunslinger Candy Cane Jalapeno pepper sauce
  • Sea Salt, optional


  • 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, and Candy Cane Jalapeno pepper sauce.
  • 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 overnight.
  • Cut into squares and serve.