Mexican Hot Chocolate Fudge

By carmen-2

Ingredients

• 2 1/2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon ground cinnamon
• 1/4-1/2 teaspoon ground chili powder*
• 1 teaspoon vanilla extract
• 1 1/2 cups mini marshmallows

Preparation

Step 1

Line an 8x8 pan with parchment paper.
In a large heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt together the chocolate and sweetened condensed milk.
Remove the bowl from pan. Whisk in the vanilla, cinnamon and chili powder. Wait 2 minutes then fold in the marshmallows. Spread into the pan and cool until firm, at least 4 hours or overnight (you can store in the refrigerator to speed up the process). Store in an airtight container for up to 1 week.

Notes
*The amount of chili powder is subjective as the heat level varies between brands. Add 1/4 teaspoon then taste. I used 1/2 teaspoon chili powder in my recipe.