Spicy Mexican Hot Chocolate Fudge Recipe | Easy Homemade Fudge (2024)

FAQs

What is the secret to good fudge? ›

Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection. It differs from plain old chocolate sauce by virtue of being gooier and more viscous.

We use hot chocolate mix, sweetened condensed milk, semisweet chocolate chips, and white chocolate chips to create this fudge—that's it! For the hot chocolate mix, any kind that you have and enjoy drinking will do.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

Hot fudge is the thickest and richest

It's the addition of heavy cream (in place of water or milk) and butter that creates hot fudge. Cream and butter give hot fudge its lush texture, flavor complexity, and dense richness. In addition to cocoa, chunks of chocolate are sometimes added for even more chocolatey goodness.

Fudge is a type of confectionery made with sugar, butter, and milk that often includes cocoa powder or melted chocolate. It has a creamy texture and can be flavored with various ingredients such as nuts, fruits, or spices. Fudge may also contain marshmallow creme or condensed milk to give it an even richer flavor.

Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored. This boiling-down process not only gives the sauce it's great gooey texture, but also contributes that special “fudgey” taste to the chocolate.

Hot Fudge Topping

Ingredients: Sugar, Water, Nonfat Milk, Hydrogenated Palm Kernel Oil, Cocoa (processed With Alkali), Corn Syrup, Salt, Disodium Phosphate, Soy Lecithin, Natural Flavor, Potassium Sorbate (preservative), Polyglycerol Esters Of Fatty Acids. Contains: Milk, Soy.

What is Dairy Queen hot fudge made of? ›

Artificially Flavored Vanilla Reduced Fat Ice Cream: Milkfat And Nonfat Milk, Sugar, Corn Syrup, Whey, Mono And Diglycerides, Artificial Flavor, Guar Gum, Polysorbate 80, Carrageenan, Vitamin A Palmitate, Chocolate Flavored Hot Fudge Topping: Corn Syrup, Skim Milk, Sugar, Hydrogenated (Palm Kernel or Coconut Oil), ...

The name of this concoction was a combination of both Mayan and Aztec cultures. "The Mayan word 'Xocol', that means 'hot', and the Aztec word 'atl' means 'water'," Spehr said. "So 'xocolatl', that's where 'chocolate' comes from. Originally, this means 'hot water'."

How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

Graining can be caused by stirring the fudge mixture during the cooling process or not adding enough fluid to dissolve the sugar. The trick to fixing graininess is to melt the sugar crystals to give them another chance at setting properly.

It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.