Ingredients for Kahlua Fudge
- 2 cups granulated sugar
- 1 (7 ounce) jar marshmallow creme
- Evaporated Milk
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup Kahlua
- Pinch of salt
- Semisweet Chocolate Pieces
- Milk Chocolate Pieces
- 1/2 cup chopped nuts (walnuts or pecans recommended)
- 1 teaspoon vanilla extract
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How to Make Kahlua Fudge
- Line an 8-inch square baking pan with foil, leaving an overhang on the sides to lift the fudge out later.
- In a 2-quart saucepan, combine 2 cups granulated sugar, 1 (7 ounce) jar marshmallow creme, 1/2 cup milk, 1/2 cup (1 stick) unsalted butter, 1/4 cup Kahlua, and a pinch of salt.
- Bring the mixture to a rapid boil over medium-high heat, stirring constantly for 5 minutes. Make sure the sugar is completely dissolved.
- Remove the saucepan from the heat.
- Add 2 cups semi-sweet chocolate chips (or 12 ounces of chopped semi-sweet chocolate).
- Stir until the chocolate is completely melted and the mixture is smooth.
- Stir in 1/2 cup chopped nuts (walnuts or pecans recommended) and 1 teaspoon vanilla extract.
- Pour the fudge mixture into the prepared baking pan and spread evenly.
- Refrigerate for at least 4 hours, or until completely firm.
- Once firm, lift the fudge out of the pan using the foil overhang. Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
1451g
Fat
361g
Carbs
150g
