Kahlua Creamy Fudge

I love Kahlua and my husband loves fudge. So when I saw this recipe at aphemmephoodie.com, I knew I had to give it a try,

It was really quite simple to make but there are a couple of things you have to make sure of. You do have to bring the ingredients listed in step one to a full boil and boil for a full five minutes. I set a timer to make sure. Don't walk away or it will burn, you pretty much need to stir the whole time.

The original recipe said to line a pan with foil but I chose to grease with butter instead. That worked fine but you do need to make sure all inside surfaces of the pan are greased.

I used pecans instead of walnuts, its just a southern thing. I do think walnuts would be good too.

So here is what I did.

Assemble all your ingredients. You really need to do this before you start, in fact I would have the chocolate chips and nuts measured and ready to put in the pan after boiling the sugar mixture because it begins to set very quickly.

You may also chose to roast your pecans or walnuts beforehand to intensify their flavor. You can do this by baking on a prepared sheet at 350º for 5-10 minutes or until lightly toasted.

Bring the sugar, marshmallow, milk, butter, Kahlua and salt to a boil and continue boiling for 5 minutes. The hardest part here is getting that sticky marshmallow cream out of the jar!

Add both chocolates and stir until melted.

Add the nuts and vanilla.

Pour into prepared pan and cool on rack for 30 minutes, then place in the refrigerator until firm.

Cut into desired sized squares and enjoy!

Things you may want to try!
  • Increase Kahlua to 1/2 cup
  • Add 1 Tablespoon instant coffee to the Kahlua
  • Substitute either amaretto, vanilla or raspberry liqueurs for the Kahlua

1 1/3 cup granulated sugar
1 (7 0z) jar marshmallow creme*
2/3 cup evaporated milk
1/4 cup salted butter
1/3 cup Kahlua
1/4 teaspoon salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped walnuts, roasted** (I used chopped pecans)
1 teaspoon vanilla
Line an 8 inch square baking pan with foil or grease with butter.
In a 3 1/2 quart saucepan combine sugar, marshmallow, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan.
Cool on wire rack for 30 minutes and then refrigerate until firm. To serve cut into squares.
Makes about  2 1/2 pounds
*Note that this recipe is only egg-free if you are using egg-free marshmallow creme.
**Roasting the walnuts will intensify their flavor. Bake the walnuts on a prepared baking sheet at 350º F for 5-10 minutes or until lightly toasted.

Need a printable version? Just click here.

As always, I welcome your comments!

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