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Kahlua Fudge Recipe
Kahlua Fudge Recipe photo by Taste of Home

Kahlua Fudge Recipe

Read Reviews (24)
3.3 24
Publisher Photo
“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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:81 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 81 servings

Ingredients

  • 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)

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.

Directions

  1. 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.
  2. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
  3. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Yield: about 2-1/2 pounds.
Originally published as Kahlua Fudge in Simple & Delicious December/January 2011, p82

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.

Reviews for Kahlua Fudge(24)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (6)
MY REVIEW
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MY REVIEW
Reviewed Dec. 26, 2012

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!!

MY REVIEW
Reviewed Dec. 20, 2012

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.

MY REVIEW
Reviewed Dec. 31, 2011

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 !

MY REVIEW
Reviewed Oct. 2, 2011

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.

MY REVIEW
Reviewed Jun. 30, 2011

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.

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