Mexican Fudge

By Kelly Bogard

The holidays are officially here and crazy schedules have ensued. Between school programs, business trips, Christmas parties and family gatherings, I feel like I might just lose it. What saves me? My kitchen.

When I walk into a kitchen, as most of the time it is not mine, it’s like I’m transported to another world–a world of smells, flavors and warmth. This time of year it is different–always sweet and never spicy. So this week I wanted to share a recipe to bring a little of the spice back into your holiday cooking.

For Mexican Fudge, you will need…
16 oz. powdered sugar, sifted
1/4 cup sweetened condensed milk
1 egg, beaten
2 oz. unsweetened chocolate, in squares
1/2 cup (1 stick) butter, salted
2 tbsp. instant coffee granules
2 tsp. cinnamon
1 tsp. vanilla
1 cup pecans (optional)

This recipe is modified from one of my favorite cookbooks, Simply Serving: Recipes from the Heart of Texas, by the Junior League of Waco. And as with many of the recipes that I use frequently, it changes over time. See, I have this problem of not wanting to look at the recipe in the book and go straight from memory. So, of course, when I double-checked myself on this one, I realized I have made some changes over the years. They are good ones, though.

First things, first. Set a pot of water to boil on your stove top. You are going to make a double boiler with it. While the water is heating, mix together the sifted sugar, beaten egg and sweet milk. You will want to use a large bowl and rubber spatula for this to help cut down on the mess.

Once the sugar mixture is combined, turn your attention back to the pot of water. In a glass bowl large enough to fit over the top of the pot, place one stick of butter and 2 ounces of unsweetened chocolate squares. Stir to help melt everything evenly. Be careful when handling the bowl, though. It’s going to get hot!

Now that the chocolate is melted, add in the vanilla, cinnamon and coffee granules. Mix well.

Pour the chocolate into the sugar mixture and stir until everything is well combined. We are back to the rubber spatula on this one since it has a tendency to stick. Once everything is mixed, you can add the nuts if you want.

Finally, pour the fudge into a buttered 8×8 baking dish and place in the refrigerator to set. This will take at least two hours, although I prefer to let it sit overnight. To keep it fresh for a while, refrigerate the fudge, after it has been cut, in a sealed container.

This is a quick and easy solution to your holiday gifts for friends and co-workers. Plus it gives you a little bit of time away from the hustle of the holiday season. From all of us at Texas Table Top, enjoy!

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Recipe: Mexican Fudge

Summary: Rich and creamy fudge for this most wonderful time of year

Ingredients

16 oz. powdered sugar, sifted
1/4 cup sweetened condensed milk
1 egg, beaten
2 oz. unsweetened chocolate, in squares
1/2 cup (1 stick) butter, salted
2 tbsp. instant coffee granules
2 tsp. cinnamon
1 tsp. vanilla
1 cup pecans (optional)

Instructions

Begin heating a pot of water over high heat until boiling.
In a large bowl, combine sugar, egg and sweetened condensed milk.
Stir with a rubber spatula until well combined.
Place a glass bowl over the pot to create a double boiler.
Add the chocolate squares and butter to the bowl and stir until melted.
Mix in the vanilla, cinnamon and coffee granules to the melted chocolate.
Remove the bowl from the pot using an oven mitt and pour the chocolate into the sugar mixture.
Mix well with the rubber spatula until everything is well combined.
Mix in nuts if desired.
Spread the fudge into the bottom of a buttered 8×8 baking dish.
Chill for at least two hours before trying to cut.
Refrigerate to keep fresh.