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“This is a tasty variation on fudge.” Indeed, it is! This five-ingredient recipe makes serving up treats easy and scrumptious. —Laura Hanks, Harleysville, Pennsylvania
This recipe is:
Quick
Nutritional Facts 1 piece equals 79 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 20 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Originally published as Kahlua Fudge in Simple & Delicious December/January 2011, p82
How to Toast NutsToasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.
Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.
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Reviewed on Dec. 30, 2010 by sherrilynnhildebrand
Tasted okay, but was a gooey mess. Won't be making again.
Reviewed on Dec. 28, 2010 by 19beate52
I have made this twice. It just doesn't get firm. What a waste of money. When you consider that a lot of people are not employed and really do not have the extra money to just through away the fudge.
Reviewed on Dec. 26, 2010 by emilyinmichigan
Like others before me, I made this recipe twice thinking that I had done something wrong when it didn't set up. Neither batch set up. Very disappointing. I appreciate the suggestions to cook the mixture a bit after adding the Kahlua, but I won't be making this recipe a third time. Tasted fine but as written, this recipe does not work.
Reviewed on Dec. 21, 2010 by ALFeller
THe flavor was great but it would not set. Someone at our potluck used this as a dip for their apple which was a great idea. I will have to try and cook it next time to let it set up.
Reviewed on Dec. 21, 2010 by sparkles033103
Love, love, love the taste of this recipe - it is delicious! However, I too could not get it to set up, even after being in the fridge overnight. I will try the suggestion of baking it a few minutes longer after adding the Kahlua, hopefully that will solve the problem. Will definitely make and try again though, as it really is delicious!!
Reviewed on Dec. 18, 2010 by Kml9876
This has been sitting in the fridge for more than the required time and has not set up! It tastes great though. I wish there was a way to save it or use it somehow.
Reviewed on Dec. 15, 2010 by wjdahler
Was hesitant to try since people were commenting about having trouble getting the fudge to set. Took someones advice to cook for a few minutes after blending all ingredients together. I constantly stirred the entire mixture over low heat for about 4-5 minutes before pouring into pan. Started setting up quickly. Left in refrigerator overnight & it was perfect. Definitely a keeper! I used Ghirardelli white chocolate.
Reviewed on Dec. 14, 2010 by just2grand
Didn't set up at all....just a gooey mess, but it tastes good! It's in a bowl in the fridge and we take spoonfulls whenever we get a sweet attack.
Reviewed on Dec. 14, 2010 by janein lorain
p.s. I just reviewed two of the white chocolate fudge recipes that came up - the ones using cream cheese and have made that successfully - anyone have any comments on how much of the kahlua you could add to that and keep it firm? I'm not much of a chemist!
It also did not set up for me - I used white baking chocolate that came in a 24 oz. block -its a store brand that I have used in previous years for a bark recipe and it worked out fine. Some times I wish submitters would use the brand names as they have done with recipes in Southern Living- especially in recipes that can be touchy like candy making. My brand was Aldi's.
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