Ingredients for Kahlua Fudge Topping
- Unsweetened Cocoa
- Sugar
- Brown Sugar
- 1/4 cup heavy cream
- 1/2 cup Kahlua
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon pure vanilla extract
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How to Make Kahlua Fudge Topping
- In a heavy-bottomed saucepan, whisk together 1/2 cup unsweetened cocoa powder and 1 1/2 cups granulated sugar until well combined.
- Add 1/2 cup Kahlua, 1/4 cup butter, and 1/4 cup heavy cream. Stir over medium heat, constantly scraping the bottom and sides of the pan, until the mixture comes to a rolling boil.
- Continue boiling for exactly 1 minute, stirring continuously to prevent scorching.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Let the fudge topping cool completely to room temperature before serving. This allows it to thicken to the perfect consistency.
- Store leftover fudge topping in an airtight container in the refrigerator for up to 5 days.
- Serve warm, at room temperature, or chilled – each temperature offers a slightly different texture and taste experience!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
384g
Fat
218g
Carbs
38g
