How to make Hot Chocolate on a Stick
- Line an 8 x 8-inch or a 9 x 9-inch pan with foil then set aside.
- Combine the cream and sweetened condensed milk together inside a heavy bottomed saucepan over a medium flame.
- Heat until the mixture starts to steam, but not boil.
- Stir occasionally to keep from scorching.
- Add all of the chocolate.
- Remove from the heat.
- Let the chocolate melt undisturbed for 10 minutes.
- After 10 minutes, whisk firmly until it is thick and shiny.
- Add a few drops of flavoring extract or oil, or add some powdered espresso or vanilla.
- Whisk vigorously again to incorporate the flavoring if you used it.
- Spread the mixture out evenly in your prepared foil-lined pan using a rubber or silicone spatula.
- Let the chocolate cool at room temperature for 12 hours or overnight so that it firms slowly.
- Take the fudge from the pan and remove the foil.
- Place on a cutting board.
- Cut the fudge into 16 equal-sized cubes using a knife heated with hot water and wiped dry.
- Wrap tightly and store at room temperature.
Hot chocolate is believed to have been invented by the Mayans, around 2,000 years ago.