Mayan Chocolate Fudge
Author: Stephen Martin-Bennet & Steven Bennet-Martin (based on 4 Chip recipe by Karen Martin)
A new add this year to the assorted Christmas fudge collection!
Ingredients
- 2 - 12 oz. pkgs. Semi Sweet Chocolate Chips
- 2 - 12 oz. pkgs. Milk Chocolate Chips
- 1 Can Eagles Brand Milk
- 3 T. Milk
- ¾ Cup Butter (don’t substitute)
- 7 oz. jar Marshmallow Cream
- ½ tsp. Almond Extract
- ½ tsp. Vanilla Extract
- ¾ tsp. Cayenne Pepper
- ¾ tsp. Ground Cinnamon
Instructions
- Melt Butter with Milks over low heat.
- Stir in Semi-Sweet & Milk Chocolate Chips until melted over low heat, mixing well.
- Stir until chocolate is completely melted, smooth, and shiny.
- Add in Extracts and Cayenne and Cinnamon, mixing well.
- Remove from heat.
- Stir in Marshmallow Cream, mixing well.
- Pour into 13x9-inch pan that has been pre-buttered.
- Chill until firm.
- Cut into squares.
- Keep refrigerated.
