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Kahlua Fudge Recipe

Kahlua Fudge Recipe

This five-ingredient recipe makes serving up treats easy and scrumptious. —Laura Hanks, Harleysville, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 5 min. + chilling YIELD:81 servings


  • 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)


  • 1. 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.
  • 2. 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. Yield: about 2-1/2 pounds.

Nutritional Facts

1 piece: 65 calories, 4g fat (2g saturated fat), 2mg cholesterol, 14mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.

Reviews for Kahlua Fudge

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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!!"

Reviewed Dec. 20, 2012 Edited Apr. 17, 2017

"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."

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 !"

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."

Regina Ranney
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."

Reviewed May. 24, 2011

"Excellent taste, could not stop eating it."

Brenda McGowan
Reviewed Apr. 12, 2011

"Very good flavor but I also had trouble with mine not setting up. Went great on ice cream! I will try the revised recipe."

Marie P.
Reviewed Mar. 10, 2011

"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.
Taste of Home Test Kitchen"

Reviewed Dec. 21, 2010 Edited Apr. 17, 2017

"The flavor was great."

Reviewed Dec. 21, 2010 Edited Apr. 17, 2017

"Love, love, love the taste of this recipe - it is delicious! Will definitely make again, as it really is delicious!!"

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