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Kahlua Creamy Fudge

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Submitted by rimkin

Kahlua fudge made with semi-sweet and milk chocolate, marshmallow creme, and coffee liqueur. A rich, boozy candy that sets up smooth and cuts into clean squares.

YIELD

2 dozen

PREP

5 min

COOK

5 min

READY

1 hrs

This Kahlua fudge uses both semi-sweet and milk chocolate melted into a marshmallow creme base spiked with coffee liqueur. The combination gives you a fudge that’s deeply chocolatey with a warm, roasted coffee finish that lingers.

The method is classic stovetop fudge: sugar, marshmallow creme, evaporated milk, butter, Kahlua, and salt come to a rapid boil and stay there for a full 5 minutes of constant stirring. That boil time is critical. It cooks the sugar to the right stage so the fudge sets firm without being grainy. Then the chocolate goes in off the heat, followed by nuts and vanilla.

The marshmallow creme gives this fudge its creamy, melt-on-the-tongue texture. It acts as a stabilizer that keeps the sugar crystals small, which is why marshmallow fudge is more forgiving than old-fashioned cooked fudge that needs a candy thermometer and precise temperature control.

Kitchen Tips

  • Stir constantly during the 5-minute boil. Stopping even briefly can cause the sugar to crystallize on the sides of the pan and make the fudge grainy.
  • Use real Kahlua or another quality coffee liqueur. Cheap imitations don’t have the same depth of coffee flavor.
  • Line your pan with foil extending over the edges. This lets you lift the whole slab out for easy, clean cutting.
  • Let the fudge set completely in the fridge before cutting. A sharp knife dipped in hot water gives you the cleanest squares.

Variations

  • Espresso boost: Add a teaspoon of instant espresso powder to the boiling mixture for an even more intense coffee hit.
  • Nut-free: Skip the nuts entirely. The fudge stands on its own without them.
  • Bailey’s swap: Replace Kahlua with Irish cream liqueur for a creamier, less coffee-forward flavor.

Ingredients

1 ⅓ 315
CUPS ML SUGAR
granulated
7 202.3
OUNCES ML/G MARSHMALLOW CREAM
158
¼ 59
CUP ML BUTTER
¼ 59
CUP ML LIQUEUR
coffee flavor, such as kahlua *
¼ 1.3
TEASPOON ML SALT
2 473
CUPS ML SEMI-SWEET CHOCOLATE
pieces, null, null *
1 237
CUP ML MILK CHOCOLATE
pieces *
158
CUP ML NUTS
chopped
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Line 8 inch square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt.

Bring to a rapid boil, stirring constantly for 5 min.

Remove from heat; add all chocolate.

Stir until melted. Add nuts and vanilla. Turn into prepared pan.

Refrigerate until firm. To serve, cut in squares.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 683 33% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 293mg 12%
Total Carbohydrate 38g 38%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 1%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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