Kahlua Fudge Recipe
If you love chocolate, coffee, and a little grown‑up indulgence, this Kahlua Fudge Recipe is going to be your new “bring this everywhere” dessert—creamy, rich, no-bake, and perfect for gifting or late-night nibbling.
This easy homemade Kahlua fudge was born out of one of those “company’s coming in an hour” moments. I wanted something that felt special and a bit festive, but I didn’t want to turn on the oven or fuss with a candy thermometer. Enter this boozy chocolate fudge made with coffee liqueur, dark chocolate, and a handful of pantry staples.
It tastes like a cross between a truffle and a dense brownie—silky, fudgy, and with that unmistakable Kahlua aroma. I usually make it around the holidays, but honestly, it works any time you want a grown‑up chocolate dessert. I’ve brought this chocolate Kahlua fudge to book club, tailgates, and even a summer barbecue (straight from the fridge so it stays firm), and there’s never a single piece left.
I’m in my 50s now, and I’ve learned that recipes earn a permanent spot in my recipe box only if they’re both easy and impressive. This creamy Kahlua fudge checks both boxes. It’s a no-fail coffee liqueur fudge that looks fancy enough for gift boxes but is simple enough for a Tuesday night treat with a cup of decaf.
Let’s walk through it step by step—you’ll see just how stress‑free it is.
Why You’ll Love This Recipe
- No oven needed – This is a true no‑bake Kahlua fudge recipe; everything happens on the stovetop and in the fridge.
- Rich, creamy texture – The combination of chocolate and sweetened condensed milk makes ultra-smooth, creamy Kahlua fudge every time.
- Perfect for gifting – Cut it into neat little squares, tuck them into tins or boxes, and you’ve got a classy Kahlua dessert recipe for holidays or hostess gifts.
- Simple ingredients – You only need basic pantry items plus Kahlua; no candy thermometer, no fancy tools.
- Easy to customize – You can add nuts, swirl in caramel, or adjust the coffee flavor to your taste.
- Make‑ahead friendly – This boozy chocolate fudge actually tastes better after a night in the fridge, so you can prep it well before serving.
- Scales up beautifully – Need fudge for a cookie exchange or office party? Just double the batch.
- A grown‑up twist on classic fudge – That subtle coffee liqueur flavor makes this feel extra special, without being overwhelming.
Ingredients
Here’s everything you need to make this rich Kahlua fudge recipe. I’ll add a few notes as we go—after making more batches than I should probably admit, these details matter.
- 3 cups (18 oz / 510 g) semi‑sweet chocolate chips
- Use a good-quality brand like Ghirardelli or Guittard for the smoothest, richest chocolate Kahlua fudge.
- 1 can (14 oz / 396 g) sweetened condensed milk
- Make sure it’s sweetened condensed milk, not evaporated milk—they are not interchangeable here.
- 1/4 cup Kahlua (coffee liqueur)
- This gives that classic coffee‑chocolate flavor. You can use another coffee liqueur if that’s what you have.
- 2 tablespoons unsalted butter
- Adds shine and a little extra richness; if you only have salted butter, reduce the added salt slightly.
- 1 teaspoon pure vanilla extract
- Vanilla rounds out the flavor and keeps the fudge from tasting flat.
- 1/4 teaspoon fine sea salt
- Just a touch of salt makes the chocolate taste deeper and more complex.
- Optional add‑ins (pick 1–2, about 1/2 to 3/4 cup total):
- Chopped toasted walnuts or pecans
- Mini chocolate chips
- Crushed chocolate-covered espresso beans
- Flaky sea salt for sprinkling on top
Pan & prep:
- 8‑inch (20 cm) square baking pan
- Parchment paper (for easy removal and clean cuts)
If you’re making this homemade Kahlua fudge for gifting, I recommend parchment over foil—foil can wrinkle into the fudge and leave little marks on the sides. Parchment gives you those nice straight edges.
Directions
-
Line your pan.
Line your 8‑inch square pan with parchment paper, letting it hang over the sides like handles. This makes it easy to lift out the fudge later. Give the parchment a very light spritz of nonstick spray if your paper tends to curl. -
Combine chocolate and condensed milk.
In a medium, heavy‑bottomed saucepan, add the semi‑sweet chocolate chips and the full can of sweetened condensed milk. Stir them together before turning on the heat; this helps the chocolate melt more evenly. -
Melt gently over low heat.
Place the pan over low heat. Stir constantly with a heat‑safe spatula or wooden spoon until the chocolate is almost fully melted and the mixture looks thick and glossy. Take your time here—if the heat is too high, the chocolate can seize or burn. Think low and slow. -
Stir in butter, salt, and vanilla.
When the chocolate is nearly melted, remove the pan from the heat. Add the butter, salt, and vanilla extract. Stir until the butter melts completely and everything looks smooth. -
Add the Kahlua.
Pour in the Kahlua (or your favorite coffee liqueur) and stir well. At first, the mixture might look a little dull or slightly thicker—that’s normal. Keep stirring until it comes back together into a smooth, shiny fudge base. You should be able to smell that lovely coffee aroma right away. -
Fold in optional mix‑ins.
If you’re using nuts, chocolate chips, or crushed espresso beans, gently fold them into the fudge now. Don’t overmix; just stir until they’re evenly distributed. -
Spread into the pan.
Scrape the mixture into your prepared baking pan. Use your spatula to spread it into an even layer, pressing it into the corners. If you’d like, sprinkle a little flaky sea salt on top for a salty‑sweet finish. -
Chill until firm.
Cover the pan loosely with foil or plastic wrap and refrigerate for at least 2 hours, or until the fudge is firm enough to cut. For cleaner cuts, I like to chill it 4 hours or even overnight. -
Cut into squares.
Lift the fudge out of the pan using the parchment handles. Place it on a cutting board and use a long, sharp knife to cut it into 1‑inch squares. Wiping the knife with a warm, damp cloth between cuts helps keep the edges neat. -
Serve and enjoy.
Serve slightly chilled or at cool room temperature. This coffee liqueur fudge is wonderful on a dessert platter with cookies and fruit, or tucked into small candy papers like little truffles.
Servings & Timing
- Yield: About 36–49 small squares (depending on how large you cut them)
- Prep Time: 10–15 minutes of hands‑on time
- Chill Time: 2–4 hours in the fridge (longer gives cleaner cuts)
- Total Time: About 2 hours 20 minutes, mostly hands‑off chilling
This easy Kahlua fudge recipe is one of those “make it the day before and forget about it” desserts—which, if you’re hosting, feels like a gift.
Variations
You know what? Once you’ve made this classic rich Kahlua fudge, it’s very easy to play with flavors:
- Mocha Almond Fudge – Add 1/2 teaspoon espresso powder and 3/4 cup chopped toasted almonds for a stronger coffee kick and crunch.
- Salted Caramel Kahlua Fudge – Swirl 1/3 cup thick caramel sauce through the top before chilling, then finish with flaky sea salt.
- White and Dark Marble Fudge – Use 2 cups semi‑sweet chips and 1 cup white chocolate chips; swirl gently once melted for a marbled look.
- Spiced Holiday Fudge – Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a cozy winter twist.
- Nut-Free Extra Creamy Fudge – Skip nuts and stir in 1/4 cup mini chocolate chips right at the end for a softer, melt‑in‑your‑mouth texture.
- Stronger Kahlua Flavor – Reduce the chocolate chips by 1/4 cup and increase Kahlua to 1/3 cup for a more pronounced boozy chocolate fudge.
Storage & Reheating
Fudge doesn’t really need reheating, but it does love proper storage.
- Room Temperature:
- If your kitchen is cool (around 65–70°F), you can keep the Kahlua fudge in an airtight container at room temperature for up to 3 days.
- Refrigerator:
- For best texture and longer life, store the fudge in a tightly sealed container in the fridge for up to 2 weeks. Layer pieces with parchment or wax paper so they don’t stick.
- Freezer:
- This chocolate Kahlua fudge freezes beautifully. Place cut squares in a single layer on a baking sheet to firm up, then transfer to a freezer bag or airtight container. It will keep for up to 3 months.
- Thawing:
- Let frozen fudge sit in the refrigerator overnight, or on the counter for about 30 minutes, before serving. It’s actually lovely slightly chilled.
- Make‑Ahead Tip:
- If you’re making fudge for gift boxes or a party, prepare it up to 5–7 days ahead and keep it refrigerated. Cut it the day you plan to package or serve.
Notes
- Use gentle heat. The number one issue with homemade Kahlua fudge is scorched chocolate. Keep the burner low and stir often; don’t walk away.
- Sweetness balance. Semi‑sweet chocolate plus sweetened condensed milk makes a sweet fudge, but the Kahlua and salt help balance it; if you like things less sweet, you can replace 1/2 cup of the semi‑sweet chips with bittersweet (60–70% cacao).
- Thickness of the fudge. This recipe gives a nice, thick fudge layer in an 8‑inch pan. If you use a 9‑inch pan, your pieces will be slightly thinner but still delicious.
- Cutting clean squares. For picture‑perfect squares, chill the fudge overnight, then use a warm knife (run it under hot water and dry it) and press straight down rather than sawing.
- Alcohol content. The Kahlua in this recipe is not cooked off completely, so this is a grown‑ups‑only dessert. If you’re serving kids too, I always put this on a separate plate and label it clearly.
- Testing tweaks. When I first tested this coffee liqueur fudge, I tried more Kahlua and less chocolate—the texture got a bit too soft. The amounts here hit that sweet spot between strong flavor and firm fudge.
FAQs
Can I make this Kahlua Fudge Recipe without alcohol?
Yes. Replace the Kahlua with strong brewed espresso (cooled) and add 1/2 teaspoon extra vanilla for a kid‑friendly mocha fudge.
Does the alcohol cook out of the Kahlua fudge?
No—since the Kahlua is stirred in after removing the pan from the heat, most of the alcohol remains, which is why I treat this as an adults‑only dessert.
Can I use milk chocolate instead of semi‑sweet?
You can, but the fudge will be much sweeter and a bit softer. If you use milk chocolate, I suggest replacing at least 1 cup with semi‑sweet or bittersweet chocolate to keep some balance.
My fudge seems too soft. What went wrong?
Most often, soft fudge comes from adding too much liquid or not using enough chocolate. Double‑check your measurements, and be sure you used sweetened condensed milk, not evaporated milk. Chilling it longer can also help firm it up.
How long does homemade Kahlua fudge last?
Stored in an airtight container in the fridge, it keeps its flavor and texture for up to 2 weeks. In the freezer, you’ll get up to 3 months.
Can I double this Kahlua fudge recipe?
Yes. Double all ingredients and use a 9×13‑inch pan. The chilling time might be a little longer, but everything else stays the same.
Can I add other flavors, like orange or peppermint?
Absolutely. A little orange zest or 1/4 teaspoon peppermint extract works nicely—just keep those additions light so they don’t overpower the coffee liqueur fudge flavor.
Is this Kahlua dessert recipe good for gift boxes or cookie trays?
It’s one of my favorites for that. The pieces hold their shape well, travel nicely when chilled, and add a lovely “grown‑up” note alongside cookies and bars.
Conclusion
This Kahlua Fudge Recipe is one of those little luxuries that doesn’t ask much from you—no oven, no fancy tools—yet always brings big smiles. It’s rich, silky, and full of chocolate‑coffee flavor, with just enough Kahlua to feel like a treat.
Give it a try the next time you need an easy dessert for adults, a thoughtful edible gift, or just something sweet waiting in the fridge after a long day. When you make it, I’d love to hear how it turned out—leave a comment, share your twist on it, and then poke around for more of my favorite boozy chocolate treats and fudge recipes on the site.
Kahlua Fudge
Ingredients
- 3 cups semi-sweet chocolate chips about 18 oz / 510 g; use good-quality chips for best flavor
- 14 oz sweetened condensed milk one can; do not substitute evaporated milk
- 1/4 cup Kahlua or other coffee liqueur
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2-3/4 cup optional add-ins such as chopped toasted walnuts or pecans, mini chocolate chips, or crushed chocolate-covered espresso beans; use 1–2 add-ins total
- flaky sea salt optional, for sprinkling on top
- 1 8-inch pan square baking pan for setting the fudge
- parchment paper to line the pan for easy removal
Instructions
- Line an 8-inch (20 cm) square baking pan with parchment paper, letting it overhang the sides to form handles. Lightly spritz the parchment with nonstick spray if it tends to curl.1 8-inch pan square baking pan, parchment paper
- In a medium heavy-bottomed saucepan, add the semi-sweet chocolate chips and the full can of sweetened condensed milk. Stir together before turning on the heat so the chocolate melts evenly.3 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk
- Place the saucepan over low heat. Stir constantly with a heat-safe spatula or wooden spoon until the chocolate is almost fully melted and the mixture is thick and glossy. Keep the heat low to avoid scorching.3 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk
- Remove the pan from the heat. Add the butter, fine sea salt, and vanilla extract. Stir until the butter is fully melted and the mixture is smooth.2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Pour in the Kahlua and stir well. The mixture may look slightly dull or thicker at first; keep stirring until it comes back together into a smooth, shiny fudge base.1/4 cup Kahlua
- If using nuts, mini chocolate chips, or crushed espresso beans, gently fold them into the fudge until evenly distributed. Do not overmix.1/2-3/4 cup optional add-ins
- Scrape the fudge mixture into the prepared pan. Spread it into an even layer, pressing it into the corners. If desired, sprinkle flaky sea salt on top for a salty-sweet finish.flaky sea salt, 1 8-inch pan square baking pan
- Cover the pan loosely with foil or plastic wrap and refrigerate for at least 2 hours, or until the fudge is firm enough to cut. For the cleanest cuts, chill 4 hours or overnight.
- Use the parchment handles to lift the chilled fudge from the pan onto a cutting board. With a long, sharp knife, cut into 1-inch squares, wiping the blade with a warm, damp cloth between cuts for neat edges.
- Serve the fudge slightly chilled or at cool room temperature. Arrange on a dessert platter or tuck pieces into small candy papers for gifting.
