Kahlua Fudge
Description
Indulge in the luxurious blend of coffee and chocolate with this decadent Kahlua Fudge. This dessert combines the smooth texture of marshmallow creme with the deep, roasted notes of Kahlua liqueur, creating a sophisticated treat that feels both elegant and homey. The addition of semi-sweet and milk chocolate pieces ensures a velvety richness, while chopped nuts provide a satisfying crunch against the soft, fudgy background. Its the perfect centerpiece for holiday parties, gift baskets, or a special evening dessert. Easy to make with pantry staples, this fudge sets beautifully and keeps well, making it an excellent choice for entertaining or sharing with friends and family who appreciate a sweet, coffee-kissed finish to their day.Ingredients
Directions
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Line an 8-inch square baking pan with foil, leaving an overhang on the sides for easy removal.
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In a 2-quart saucepan, combine sugar, marshmallow creme, evaporated milk, butter, Kahlua, and salt.
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Place the saucepan over medium heat and bring the mixture to a rapid boil, stirring constantly for 5 minutes.
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Remove the saucepan from heat and immediately add the semi-sweet and milk chocolate pieces.
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Stir continuously until the chocolate is completely melted and the mixture is smooth.
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Fold in the chopped nuts and vanilla extract until evenly distributed.
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Pour the mixture into the prepared pan and spread evenly with a spatula.
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Refrigerate the fudge for at least 2 hours, or until firm.
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Lift the fudge out of the pan using the foil overhang and cut into squares with a sharp knife.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 2301.9kcal
- % Daily Value *
- Total Fat 94.9g147%
- Saturated Fat 43.7g219%
- Cholesterol 50.0mg17%
- Sodium 1439.5mg60%
- Total Carbohydrate 349.1g117%
- Dietary Fiber 18.3g74%
- Sugars 321.9g
- Protein 23.1g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, wrap individual squares in wax paper and freeze for up to three months.
You can substitute the chopped nuts with toasted coconut flakes or additional chocolate chips if preferred.
Ensure you stir the mixture constantly while boiling to prevent scorching and to achieve the right consistency for the fudge.
If the fudge is too soft after refrigeration, return it to the fridge for another hour. If it is too hard, let it sit at room temperature for 15-20 minutes before cutting.
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