Dulce de Azúcar de México by Raia's Recipes
Doesn’t the name just make you want to eat it? I really don’t know Spanish, except for “¿Dónde está el baño?” and a few worship songs I learned in a Hispanic church. (But I guess those don’t count, because I have no clue what I’m singing.) To get the name I just wrote, “Mexican fudge” into my handy little translator widget and this beautiful looking phrase came up. (I know, I’m a cheater.) Anyway. . . .
Dulce de Azúcar de México by Raia's Recipes

Are you a fudgelover?

I am. I’ve never had a fudge that I didn’t like. Peanut butter, peppermint, white chocolate, black bean. . . . you name it, I like it. But I’d never had Mexican fudge – until today. 

Dulce de Azúcar de México by Raia's Recipes

Actually, I’m not sure Mexicans have ever had this fudge either. But I bet Mexicans would like it, if they ever try it!

Dulce de Azúcar de México by Raia's Recipes

My 6-year old, who helped make this treat, perfectly summed up my experience with Dulce de Azúcar de México:

     “Mmm! That was sooo yummy! I’m so glad I ate some!”

If you’re a fudgelover, I’m pretty sure you’ll agree. . . .

{Dulce de Azúcar de México}
Free of gluten & eggs.

1 can sweetened condensed milk
2 1/2 c. chocolate chips
2 T. butter
1 T. vanilla (I like to make my own)
1 1/2 t. cinnamon
1/4 t. chili powder
1/8 t. pepper

Line a 9×9 inch baking dish with foil. Melt milk and chocolate chips in a saucepan over low heat. When melted, stir in remaining ingredients. Make sure you stir it well, or you’ll get little pockets of pepper or chili! (Not that that would be bad, per se.) Pour and smooth into prepared pan and stick in the fridge until set (about 3-4 hours). Remove and chop into chunks. Store in covered container in the fridge.

PS: I promise that I will try and figure out how to make this without dairy. Promise.

{This recipe is shared with What To Do Weekends, What’s Shakin’, The Sunday School Blog Carnival, Clever Chicks Blog Hop, All Things Thursday, and the Homestead Blog Hop.}