- 1 teaspoon plus 2 tablespoons butter, divided
- 24 ounces Baker's white baking chocolate, coarsely chopped
- 1 cup sweetened condensed milk
- 1/2 cup chopped pecans, toasted
- 1/3 cup Kahlua (coffee liqueur)
- Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large saucepan over low heat, cook and stir white chocolate until melted. Add milk and remaining butter; stir until blended. Remove from the heat; stir in pecans and Kahlua.
- Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Yield: about 2-1/2 pounds.
Reviews for Kahlua Fudge
"As I suggested previously, I let mine set up for longer than needed BEFORE putting it in the frig. I didn't use nuts in mine and it came out great. Like all white fudges, I had to let this set up for a full 24 hours before I could eat it! I will say this, use COOKING SPRAY or MELTED butter to grease the foil. It was hard to peel off the fudge. OR just grease the pan and flip it out!!"
"I cooked the whole can of sweetened condenced milk, 4 tbls. butter and 1/2 cup kahlua to 205 degrees. Then removed from heat and added white choc. and stirred until melted. Then added nuts and poured into prepared pan. It came out great every time.This is definitely a 'keeper' recipe."
"This is now a new favorite fudge for Christmas. It definitely has to stay in the refrigerator so it doesn't "melt", but that's ok. I made batches for all my kids and ourselves, and everyone loved it !"
"Just a suggestion to all the fudge makers out there: If it isn't setting up correctly, the best thing I have found with any fudge is to let it set out at room temperature for 12-24 hours BEFORE putting into the refrigerator or freezer.Also, take into consideration humidity in your area, if it is too humid, it will not cook properly no matter what you do!I have been making various fudge recipes for 3 years now and this is the best way to get it to set."
"Even before the corrections to the recipe, I thought this was the best tasting fudge I have ever tried. For personal preference, I used a slightly less amount of Kahlua and increased the pecans. Absolutely delicious... even though it is Kahlua flavored, it is reminiscent to me of Butter Brickle Ice-Cream. I look forward to trying the revised version you have posted, as I agree with other's experiences that it did not set up well."
"Excellent taste, could not stop eating it."
"Very good flavor but I also had trouble with mine not setting up. Went great on ice cream! I will try the revised recipe."
"After reading your concerns, we brought this recipe back to our test kitchen. We altered the butter and condensed milk. We also tried different brands of white baking chocolate and had the best results with Baker’s brand white chocolate. After several tries, we came up what we now feel is a truly foolproof fudge recipe—one that holds its shape and cuts well. This is the corrected version of Kahlua Fudge.We appologize for the errors in this recipe, thank you for taking the time to post your comments.Sincerely,Taste of Home Test Kitchen"
"I also had trouble getting it to set -- twice. I may try again some day and try the stirring it 4-5 min. after melting. I would like to know, though, can you use white chocolate chips instead of baking chocolate?"
"I too am one of the many who had difficulty getting the recipe to set even when I gave up on the fridge and put it outside in 20 degree temperature for four hours...very disappointing."