A unique dessert delight that combines the rich flavor of chocolate with the spicy kick of jalapeños, perfect for those who love a sweet and spicy treat.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:2 hours 25 minutes
Yield:16 servings 1x
Category:Dessert
Method:Stovetop
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1–2 fresh jalapeños, finely chopped (adjust based on heat preference)
1 cup chopped pecans or walnuts (optional)
Instructions
In a medium saucepan, combine the cocoa powder, sugar, and salt. Stir in the butter and milk over medium heat until the mixture is smooth and well combined.
Bring the mixture to a gentle boil, stirring continuously. Allow it to boil for 2-3 minutes without stirring.
Remove the saucepan from heat and stir in the vanilla extract and chopped jalapeños. If using, fold in the chopped nuts.
Pour the mixture into a greased 8×8-inch baking dish, spreading it evenly.
Let the fudge cool at room temperature for about 2 hours, or until set. For quicker cooling, refrigerate for about 1 hour.
Once set, cut into squares and serve.
Notes
For a sweeter fudge, increase the sugar to 2 1/2 cups.
You can also substitute the jalapeños with crushed red pepper flakes for a different heat profile.
For a creamier texture, add an extra tablespoon of butter before pouring into the baking dish.