MAYA CHOCOLATE FUDGE

Maya Chocolate Fudge

Ingredients

• 1 (12-oz) bag semi-sweet chocolate chips

• 1 (14-oz) bottle or can sweetened condensed milk

• 1 Tbsp instant coffee or espresso powder

• 2 tsp cinnamon

• ½ tsp cayenne red pepper (decrease to ¼ tsp if you’re wary of the heat)

Instructions

1 Heat condensed milk in a heavy saucepan over medium heat.

2 In a small bowl, dissolve instant coffee in ½ Tbsp water (it will be thick) and stir in cinnamon and cayenne. It will be like a paste. Add coffee mixture to condensed milk and stir. A silicone spatula is most helpful.

3 Add chocolate chips, turn heat to low, and stir until just melted and smooth. Be careful that you don’t scorch the chocolate.

4 Pour into a parchment-paper/wax-paper lined 8×8-inch pan (or very lightly oiled glass pan). Chill in fridge until set, about 2 hours or up to overnight.

Tip: When cutting fudge, a plastic knife works best. Cut fudge when cold and wipe knife clean in between cuts. Then use a spatula to lift out the pieces. You can also line the pan with wax paper for easier removal of fudge.