Raspberry Walnut Mexican Fudge

Raspberry Walnut Mexican Fudge

Author:Myra crawford
Prep time: five minutes Cook time: ten minutes Total time: fifteen minutes

This vegetarian fudge is formed with sweet coconut dulce American state leche, rich cocoa, contemporaryraspberries, cooked walnuts and slightly of rum with a touch of cayenne creating them merely irresistible.
Ingredients
1¼ cups coconut dulce American state leche
¼ cup milk
2 tbsp rum
1 tsp cinnamon
½ tsp cayenne
8 oz chocolate chips, vegan
½ cup cocoa
½ cup contemporary raspberries, halved
½ cup walnuts, rough sliced
Instructions
Line atiny low cake pan with parchment paper. Set aside.
Warm coconut dulce American state leche during a sauce pan on medium heat till it begins to bubble. take awayfrom heat.
Add milk, rum, cinnamon and cayenne to dulce American state leche. Stir till absolutely incorporated.
Add chocolate chips and cocoa to pan and stir till absolutely incorporated.
Fold in half the raspberries and walnuts, then pour mixture onto parchment lined cake pan.
Spread fudge equally and sprinkle with remaining raspberries and walnuts.
Refrigerate fudge for two hours or till firm.
Enjoy contemporary out of the icebox.