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    Home » Fudge & Candies

    Published Feb 7, 2020 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Kahlua Chocolate Fudge

    Jump to Recipe Jump to Video
    Kahlua Fudge stacked on a pink cake stand Pinterest banner.
    Kahlua Fudge stacked on a pink cake stand Pinterest banner.

    Creamy, dreamy Kahlua Chocolate Fudge is rich dark chocolate fudge flavored with Kahlua coffee liqueur. Made with only six ingredients, it's an easy to make adults-only treat!

    Kahlua Fudge stacked on a pink cake stand. this …

    Why this recipe works

    • You can choose the type of chocolate you prefer: dark, semi-sweet, milk, or white
    • Making the fudge base like ganache ensures the chocolate doesn't burn
    • You can adjust the amount of Kahlua to your liking, and add nuts if you prefer

    Sometimes I just want a little bite of chocolate. Good chocolate. Creamy, dreamy, fudgy dark chocolate. Chocolate fudge is one of those candies that a little goes a long way to satisfying a craving. 

    The fun thing about chocolate fudge is that it can be flavored in so many ways, and can feature white chocolate, semi-sweet chocolate, or (my favorite) dark chocolate.

    With the endless variations that chocolate fudge affords, it’s nice to get creative with it. 

    Jump to:
    • Why this recipe works
    • Enhancing chocolate with coffee
    • What you need
    • How to make chocolate fudge with Kahlua
    • Questions asked and answered
    • Pro Tip: Make fudge like chocolate ganache
    • Treat yourself or someone special
    • Related Recipes
    • Recipe
    • Comments

    Enhancing chocolate with coffee

    One combination that I especially like is chocolate and coffee together. We already know that a great way to enhance the flavor of a chocolate item is to add some espresso powder to it. You see that in Dark Chocolate Hot Fudge, Tiramisu Truffles, and Black & White Cookie Cake.

    That small amount of coffee flavor lends a foundation to the chocolate without showing itself. Add a little more coffee and you get mocha.

    Kahlua, a coffee-flavored rum from Mexico, is a great way to add coffee flavor. It contains two separate components, the coffee and the rum. Both are created separately using slow and careful processes, then they are blended together and aged for four months before bottling.

    Sounds to me like many of the blended scotch and whiskey drams I’ve had.

    I use Kahlua in my Kahlua Cake. In that instance the alcohol bakes out, leaving behind a lush mocha flavor in that cake. What if you added Kahlua to a dark chocolate fudge?

    Kahlua Fudge marries the best of both worlds - creamy dark chocolate with a hint of coffee liqueur. However, you can feel free to substitute another liqueur of your choice to add a boozy kick.

    Just know that, unlike the Kahlua Cake mentioned above, the alcohol isn’t cooked out. Depending on how much you add, there will be a kick. Case in point, my Dark Chocolate Whisky Fudge. That recipe features one full cup of whisky, and yes, that's noticeable! You can cut back the Kahlua to ¼ cup if you want the fudge to be less potent.

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    Kahlua Fudge stacked on a pink cake stand with Kahlua bottle.
    Adding Kahlua to fudge complements the chocolate and provides a boozy kick as well!

    What you need

    Luckily a recipe for chocolate fudge doesn't require any fancy ingredients: dark chocolate, sweetened condensed milk, butter, vanilla extract, espresso powder, and of course, Kahlua.

    Sweetened condensed milk not only adds the necessary creaminess to the fudge, it's a timesaver because you don't have to wait for milk to boil away to the proper thickness. It also provides sweetness, so you don't need additional sugar. The butter helps the fudge to firm up when set.

    Since chocolate is the main flavor, use the best you can get. And using espresso powder not only ups the coffee flavor, it gives body and support to the chocolate.

    You can add chopped nuts if you'd like. Pecans, walnuts, or pistachios would all work well here. Lightly toasting the pecans really brings out their buttery flavor, but I'd leave the walnuts and pistachios raw.

    Kahlua Chocolate Fudge ingredients in their packaging.
    The ingredients used to make Kahlua Fudge

    How to make chocolate fudge with Kahlua

    Step 1: Chop the chocolate

    Using a serrated knife (it grabs the chocolate better than a chef's knife), chop the chocolate into small chunks (photo 1). This will allow the chocolate to melt quickly in the heated milk.

    Collage of chopping chocolate.
    The chocolate will melt better if it's cut into small chunks

    Step 2: Heat the milk and butter

    Heat the sweetened condensed milk and butter over medium-high heat until it's steaming and starting to bubble, about 200°F on a digital thermometer (photo 2). Remove from heat.

    Heating sweetened condensed milk and butter.
    Heating sweetened condensed milk and butter

    Step 3: Melt the chocolate

    Add the chopped chocolate, then cover and let stand 3 to 4 minutes. Stir the ganache until it's smooth (photo 3).

    Collage of making chocolate ganache for fudge.
    Making the fudge base like a flavored ganache

    Step 4: Add the flavorings

    Add the Kahlua, espresso powder, vanilla, and nuts (if using), and stir until it's combined (photo 4).

    Adding Kahlua, espresso, & vanilla to fudge ganache.
    Flavoring the ganache

    Step 5: Transfer the fudge to a pan

    Transfer the fudge to an 8- x 8-inch collapsible pan that's been greased with butter. If you don't have an 8- x 8-inch collapsible pan, you can use an 8- x 8-inch baking pan. Line the pan with parchment paper or foil, allowing the excess paper to overlap. Grease the parchment or foil with butter.

    Smooth the top using a small offset spatula (photo 5). Let the pan set for 4 hours at room temperature, then chill for 1 to 2 hours or until firm.

    Collage of Kahlua Chocolate Fudge before and after hardening.
    Before and after the fudge sets

    Step 6: Cut the fudge

    Portion the fudge into 1-inch square pieces (photo 6). Cut each slice, in one stroke if possible, with a knife warmed in boiling water and wiped dry each time.

    Collage of cutting slab of fudge into squares.
    Cutting the fudge slab into 1-inch pieces

    Questions asked and answered

    Here are some questions you might have...

    What style of chocolate should I use?

    I like using dark chocolate in fudge. It contrasts nicely with the coffee flavor of the Kahlua and it’s not overly sweet. But not everyone shares my obsession with dark chocolate. 

    You can make your Kahlua chocolate fudge with the chocolate of your choice.
    Substitute semi-sweet chocolate or white chocolate if you really want to highlight the Kahlua. Just use less of the espresso powder (or leave it out altogether). The lighter you go, the sweeter your Kahlua Fudge will be.

    Does chocolate fudge contain nuts?

    With or without nuts? That’s truly a personal preference. Adding nuts adds texture and another flavor profile to play with.

    Use chopped nuts like pecans, walnuts, or pistachios in this Kahlua fudge recipe. Lightly toasting the pecans really brings out their buttery flavor, but I'd leave the walnuts and pistachios raw.

    What makes fudge grainy?

    When you make fudge using the traditional method, you're melting the chocolate first, then adding the sweetened condensed milk and cooking it to a particular temperature. If you don't stir that mixture, large sugar crystals form as the fudge cooks. Since this Kahlua fudge recipe uses the ganache method, you won't have that problem here.

    Kahlua Chocolate fudge cut into portions from above.

    Pro Tip: Make fudge like chocolate ganache

    In general, making a chocolate fudge recipe isn’t difficult, but the methods can vary from one recipe to another. Most involve melting chocolate in a saucepan, double boiler, or microwave, then stirring in sweetened condensed milk (and sometimes butter) and letting it set in a pan.

    Another variation is the one I used for that Dark Chocolate Whisky Fudge. Melt chocolate with butter, mix whisky with powdered sugar, then stir, stir, stir until combined.

    The commonality with both methods is that you must melt the chocolate first, then add in the liquids. You need to be watchful to make sure that the chocolate doesn’t burn, a hazard especially easy to do when using white chocolate.

    Also, you must be careful not to get any water in the melted chocolate or it will seize up, and then you have to start over. That’s not fun when you’re using good quality (and likely relatively expensive) chocolate.

    I turn the process around and make my easy Kahlua Chocolate Fudge like I would a recipe for chocolate ganache: warm the sweetened condensed milk and butter, then add the chopped chocolate to the warmed mixture before adding the flavorings.

    This way insures that the chocolate (especially white chocolate) won’t burn. Plus, you don’t need a double boiler. Isn’t that easy? It’s the ganache way or the highway, baby!

    Treat yourself or someone special

    This fudge is smooth and creamy, with a pronounced mocha flavor and boozy kick. Since it's potent, this fudge shouldn't be given to children or pregnant women.

    Store the fudge in an airtight container in the refrigerator. The fudge will last for 4 weeks. To freeze the fudge, wrap it first in wax paper, then in plastic wrap. Put the wrapped fudge in a ziplock bag. It will last for several months.

    Kahlua Fudge makes a great adults-only gift for the holidays or a treat for your sweetie on Valentine’s Day or Date Night. Actually, it’ll make any day special. It also ships well for your faraway family and friends, wrapped in plastic and sealed in a ziplock bag.

    Kahlua Fudge stacked on a pink cake stand.

    Just a bite of rich, creamy, dreamy Kahlua Chocolate Fudge.

    It’ll conquer that chocolate craving straightaway!

    Slainté! L’chaim! Cheers!

    Tammy

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    Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Kahlua Fudge stacked on a pink cake stand.

    Easy Kahlua Chocolate Fudge

    Tammy Spencer
    Creamy, dreamy Kahlua Chocolate Fudge is rich dark chocolate fudge flavored with Kahlua coffee liqueur. Made with only six ingredients, it's an easy to make adults-only treat!
    Adapted from Baker by Nature
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Cooling time 6 hrs
    Total Time 6 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 64 pieces
    Calories 111 kcal

    Equipment

    • 8- x 8-inch collapsible pan
    • serrated knife
    • digital thermometer
    • small offset spatula
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 36 ounces dark chocolate, chopped (6 cups), see Recipe Notes
    • 1 14-ounce can sweetened condensed milk, about 1½ cups
    • 4 tablespoons unsalted butter
    • ½ cup Kahlua, or your preferred spirit, see Recipe Notes
    • 1 teaspoon espresso powder
    • 1 teaspoon pure vanilla extract
    • ½ cup nuts, chopped, optional, see Recipes Notes

    Instructions
     

    • Lightly grease an 8- x 8-inch collapsible pan with butter. Set aside.
    • Using a serrated knife (it grabs the chocolate better than a chef's knife), chop the chocolate into small chunks. This will allow the chocolate to melt quickly in the heated milk.
    • Heat the sweetened condensed milk and butter over medium-high heat until it's steaming and starting to bubble (about 200 °F on a digital thermometer). Remove from heat.
    • Add the chopped chocolate, then cover and let stand 3 to 4 minutes. Stir the ganache until it's smooth. Add the Kahlua, espresso powder, vanilla, and nuts (if using), and stir until it's combined.
    • Transfer the fudge to the buttered pan and smooth the top using a small offset spatula. Let the pan set for 4 hours at room temperature, then chill for 1 to 2 hours or until firm.
    • Portion the fudge into 1-inch square pieces. Cut each slice, in one stroke if possible, with a knife warmed in boiling water and wiped dry each time.
    • Store the fudge in an airtight container in the refrigerator. The fudge will last for 4 weeks. To freeze the fudge, wrap it first in wax paper, then in plastic wrap. Put the wrapped fudge in a ziplock bag. It will last for several months.

    Notes

    I like using dark chocolate in fudge because it contrasts nicely with the coffee flavor of the Kahlua. You can substitute semi-sweet chocolate or even white chocolate if you really want to highlight the Kahlua, just use less of the espresso powder or leave it out altogether. The lighter you go, the sweeter your Kahlua Fudge will be.
    Since the Kahlua isn't cooked out, this fudge will have a boozy kick. You can cut back the Kahlua to ¼ cup if you want the fudge to be less potent. It shouldn't be given to children or pregnant women either way.
    You can add chopped nuts if you'd like. Pecans, walnuts, or pistachios would all work well here. Lightly toasting the pecans really brings out their buttery flavor, but I'd leave the walnuts and pistachios raw.
    If you don't have an 8- x 8-inch collapsible pan, you can use an 8- x 8-inch baking pan. Line the pan with parchment paper or foil, allowing the excess paper to overlap. Grease the parchment or foil with butter.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 piece (without nuts)Calories: 111 kcalCarbohydrates: 8 gProtein: 1 gFat: 8 gSaturated Fat: 4 gCholesterol: 2 mgSodium: 4 mgPotassium: 118 mgFiber: 2 gSugar: 5 gVitamin A: 28 IUCalcium: 12 mgIron: 2 mg
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      Recipe Rating




    1. Kira Bornemann says

      February 07, 2020 at 11:31 am

      YUM! This really would be fun to try making a couple substitutions to make it vegan! I especially like your idea of making it for Valentine’s Day 🙂

      Reply
      • scotchscones says

        February 08, 2020 at 5:59 am

        That’s a great idea! What would you change? Let me know how the vegan version goes for you.

        Reply
    2. Judy11 says

      March 10, 2020 at 11:25 am

      I made a batch for hubby for Valentine's Day but used Triple Sec for the liquor, plus a bit of orange oil for good measure, and topped it with Orange zest. Hubby is a big orange fudge fan and it's harder to find than plain chocolate fudge. Had trouble locating dark Choc squares, so chopped a million dark choc chips!! Never again with those large choc chips. But we LOVED the result and will make again for sure. Thanks Tammy!!

      Reply
      • Tammy says

        March 11, 2020 at 6:16 am

        Hi Judy, your Orange-flavored fudge sounds amazing! The only suggestion I would have is that you don't have to chop up chocolate chips as they would probably melt just fine. I use a bar of chocolate, so that I definitely have to chop. Thanks for letting us in on another delicious variation! 🙂

        Reply
    3. Bryan Gogal says

      April 20, 2022 at 7:14 am

      5 stars
      Very informative! Never thought about using the ganache method - will have to keep in mind. Was going to say - what the heck is 6 cups dark chocolate in weight anyhow? 🙁
      Can't you put in weight measurements? 🙁 But I see if I switch over to Metric my question is answered. Thanks! Over on the Whisky Fudge recipe you say: "I think the hardest part of the whole process is cutting the fudge into even pieces." Easy solution is to get an inexpensive 7 Wheel Pastry Cutter to score the lines then finish with the chef's knife to cut all the way through.

      Reply
      • Tammy Spencer says

        April 20, 2022 at 1:50 pm

        Hi Bryan, I really like your idea about using a 7 wheel pastry cutter to score the top of the fudge. Very clever! Regarding the chocolate weight measurements, I took your comments to heart, and have now converted chocolate to English units in all my recipes with the volume measurements in the ingredient notes (the Metric units are still available as before). Hopefully this change will clear up any confusion. Thanks for your comments, and happy baking! 😉

        Reply

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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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