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