Kahlua Fudge
This Kahlua Fudge is a rich, creamy, no-bake chocolate fudge laced with coffee liqueur. It tastes like a cross between a truffle and a dense brownie and is perfect for gifting, parties, or an adults-only treat.
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.
Notes
Use gentle, low heat and stir constantly to prevent the chocolate from scorching. This recipe fills an 8-inch pan with a thick layer of fudge; a 9-inch pan will yield slightly thinner pieces. For less sweetness, you can replace about 1/2 cup of the semi-sweet chips with bittersweet chocolate. The Kahlua is added off the heat, so the alcohol does not fully cook off; treat this as an adults-only dessert and label it clearly if serving alongside kid-friendly treats.
Nutrition
Calories: 150kcal
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