Total TimePrep: 20 min. Cook: 5 min. + chilling
Makesabout 2-1/2 pounds
- 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; grease foil with 1 teaspoon butter. In a large heavy saucepan, cook and stir white chocolate over low heat until melted. Add milk and remaining butter; stir until blended. Remove from heat; stir in pecans and Kahlua.
- Spread into prepared pan. Refrigerate, covered, 2 hours or until firm. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts1 piece: 65 calories, 4g fat (2g saturated fat), 2mg cholesterol, 14mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.
Dec 12, 2018
I just made this earlier today and just tried it and it was good. This was my first time making it wasn't sure at first how it was going to be but it was very good.
Dec 12, 2018
Definitely a keeper! Yes, the amount of chocolate is correct. I used 4 tbsp butter, 1/2 cup kahlua and the whole can of milk. After boiling and stirring those together, I took it off the stove and added the chocolate. I didn’t add nuts. Let it sit on the counter till it reached room temp. Stuck it in the fridge overnight. Set up real nice to cut and give away to friends. Wish I followed the recipe and added 1/3 of kahlua because 1/2 seemed too overpowering for my taste.
Dec 8, 2018
How much White chocolate??
Dec 7, 2018
I actually have a question about this recipe. Is it actually 24 ounces of white chocolate?? 6 boxes of Bakers white chocolate? I want to be sure it's not quantity 2 of 4 ounce boxes? It seems like a huge amount.
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!!
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.
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 !
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.
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.
May 24, 2011
Excellent taste, could not stop eating it.