Just as salt can enhance almost any dessert, adding a little heat to your sweets can intensify the flavor and make your candies taste more complex and interesting. This doesn't mean you have to dump a whole bottle of cayenne powder in your fudge--just a pinch of spice here or there can mean the difference between bland and grand!
01 of 07
Spicy chocolate bark is one of my favorite ways to introduce friends to the pleasures of spicy candies. It's made with sweet milk chocolate, candied pecans, and a pinch of cayenne, so there's plenty of sugar to smooth out the edges of the spice.
Sensitive to spice? Omit it entirely and add cinnamon or ginger instead! Love to heat things up? Double the cayenne and feel the burn!
Follow the arrow to the next slide to see more spicy candy recipes.
02 of 07
The ancient Aztecs loved to prepare their chocolate by grinding it into a thick paste and adding cinnamon and red pepper, which sounds just about perfect. This recipe takes that combination and adds a bit of orange zest as well. The end result is these Aztec truffles. They're fruity and flavorful, with just the right amount of heat.
03 of 07
These sweet and spicy candied pecans are amazingly versatile: eat them plain, chop them up and put them on top of cakes or cupcakes, or use them in savory dishes like salads and rice pilaf. They're tangy and sweet, with a little kick from the cayenne. You won't be able to resist them!
04 of 07
Mexican chocolate fudge features cinnamon and a hint of spice in a smooth chocolate fudge, topped by crushed Mexican chocolate. If you're not familiar with Mexican chocolate, it's sold in blocks and has an unusual grainy texture that adds a wonderful crunch to this easy fudge.Continue to 5 of 7 below.
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