Cooking: Sweet & Spicy Mole Fudge

I've been thinking a lot about fudge lately.
Since I'm on a huge handmade Christmas kick right now, I thought I would whip up a batch of cool, rich fudge, add a little heat since the weather is getting so cold, and presto: A flavorful fiery fudge that warms from the inside out. Whipping up the fudge was step one.

• For Megan's Mole Fudge, you will need:
• 2.2 Quart Pyrex Baking Dish
• 3 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup butter
• Place chocolate chips, sweetened condensed milk, and butter in a large microwaveable bowl. Cook at medium heat until the chips are melted, about 3 minute, stirring once or twice during cooking. Pour into a well-greased 2.2 quart glass baking dish.
• 

NEXT! For the added heat...

Mole is a bold-flavored sauce made with cocoa, chilies, and other spices. It's often paired with chicken and other protein in Mexican cuisine, but when I saw the jar of Doña Maria Mole Saucein the market, I thought, "SPICY FUDGE" and ran with it.

Mix:

• 1/2 cup semisweet chocolate chips
• 1/4 cup butter
• 2-3 tablespoons mole (depending on heat tolerance) into a microwave-safe bowl. Heat on medium-high for about a minute, and stir together until blended.

With a rubber spatula, spread mole sauce across fudge base as evenly as possible, and cover completely.

Refrigerate until set.

Cut, serve and enjoy! 


This fudge is really quick, and soooooooo SOOOO satisfying. Mole gives the fudge a kick of earthy, spicy heat while the cooling chocolate fudge below balances the experience and coats the mouth with a buttery chocolate blanket.


Store in the refrigerator. Makes a fantastic gift.
Happy cooking!