Introduction

This Valentine’s Day Red Hot Fudge is a decadent treat with a perfect balance of rich chocolate and a hint of warm spice. It’s an easy-to-make fudge that adds a surprising kick, making it ideal for sharing with loved ones or enjoying as a special indulgence.

A stack of five pink square fudge pieces is placed on a white plate with a delicate raised border. Each fudge piece has a smooth yet slightly crumbly texture with tiny specks throughout, and the top is decorated with a dark red heart-shaped chocolate that has fine line details. The fudge layers show a uniform pale pink color with a slightly rough edge. Fresh bright red raspberries and small pink fudge crumbs are scattered around the plate, adding a natural and fresh look. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz can sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1/4 cup unsalted butter
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjustable to taste)
Optional: red sprinkles for garnish

Instructions

Step 1: Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium saucepan, combine the sweetened condensed milk, semisweet chocolate chips, milk chocolate chips, and butter. Heat over low heat, stirring constantly until the chocolate has melted and the mixture is smooth.
Step 3: Remove the pan from heat and stir in the vanilla extract, ground cinnamon, and cayenne pepper. Adjust the cayenne to suit your preferred level of spice.
Step 4: Pour the chocolate mixture into the prepared pan, smoothing the top with a spatula.
Step 5: Refrigerate for at least 2 hours, or until the fudge is firm.
Step 6: Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into squares and garnish with red sprinkles if desired.

Tips & Variations

For a milder spice, start with 1/8 teaspoon cayenne pepper and adjust upward from there.
Substitute dark chocolate chips for a richer flavor.
Add a pinch of sea salt on top before refrigerating for a sweet and salty contrast.
Try mixing in chopped nuts or dried cherries for extra texture and flavor.

Storage

Store the fudge in an airtight container in the refrigerator for up to two weeks. To serve, allow it to sit at room temperature for a few minutes for easier cutting and a softer texture. Fudge can also be frozen for up to 2 months; thaw in the refrigerator before serving.

How to Serve

A white square plate holds four stacked pink fudge cubes, each with a red heart shape in the center and small crumbly bits around the edges. The fudge looks creamy with a smooth texture, and the hearts appear glossy. Around the plate are several frozen raspberries showing a textured frosty surface. The background shows fresh strawberries, adding bright red color, with the whole scene placed on a white marbled surface. A red and white patterned cloth is partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this fudge without cayenne pepper?

Yes, you can omit the cayenne pepper if you prefer a classic chocolate fudge without any spice. The cinnamon and vanilla will still provide great flavor.

What if I don’t have an 8-inch pan?

You can use any similarly sized baking dish; just keep the thickness of the fudge similar by adjusting cooking time and refrigeration time if needed. A smaller pan will result in thicker fudge, and a larger pan will make it thinner.

Valentine’s Day Red Hot Fudge Recipe

Print Recipe

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4.9 from 110 reviews

This Valentine’s Day Red Hot Fudge combines rich semisweet and milk chocolates with a hint of warm cinnamon and a spicy kick of cayenne pepper. Smooth, creamy, and perfectly balanced, this fudge is a decadent treat that can be made quickly on the stovetop and chilled to set. Garnished with optional red sprinkles, it’s an ideal sweet and spicy gift or dessert for Valentine’s Day celebrations.

Author: Dana
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Fudge Ingredients

14 oz can sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1/4 cup unsalted butter
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjustable to taste)
Optional: red sprinkles for garnish

Instructions

Prepare Pan: Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the fudge.
Melt Ingredients: In a medium saucepan over low heat, combine the sweetened condensed milk, semisweet chocolate chips, milk chocolate chips, and unsalted butter. Stir constantly until all chocolate has melted and the mixture is smooth and uniform.
Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract, ground cinnamon, and cayenne pepper, adjusting the amount of cayenne to your preferred spice level.
Pour Mixture: Pour the chocolate mixture into the prepared baking pan, and use a spatula to smooth out the top evenly.
Chill to Set: Refrigerate the pan for at least 2 hours or until the fudge has fully set and is firm to the touch.
Serve: Once set, use the parchment overhang to lift the fudge out of the pan. Cut into squares and garnish with optional red sprinkles before serving.

Notes

For a spicier fudge, increase the cayenne pepper gradually to suit your taste.
Make sure to stir constantly while melting the chocolate to prevent burning or seizing.
Use parchment paper with overhang for easy removal without sticking.
Store leftover fudge in an airtight container in the refrigerator for up to one week.
Red sprinkles add a festive look but can be omitted if preferred.

Keywords: Valentine’s Day fudge, spicy chocolate fudge, red hot fudge, cinnamon cayenne fudge, chocolate dessert