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–+ servings
Kahlua Fudge stacked on a pink cake stand.

Easy Kahlua Chocolate Fudge

By 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!
5 from 5 votes
Prep Time15 minutes
Cook Time5 minutes
Cooling time6 hours
Total Time6 hours 20 minutes
Servings: 64 pieces
Calories: 111kcal

Special Equipment

Ingredients

  • 1 14-ounce can (397 grams) sweetened condensed milk, about 1½ cups
  • 4 tablespoons (57 grams) unsalted butter
  • 2¼ pounds (1020 grams) dark chocolate wafers, or solid chocolate bar, chopped (6 cups), see Recipe Notes
  • ½ cup (118 grams) Kahlua, see Recipe Notes
  • 1 teaspoon (1 teaspoon) espresso powder
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • ½ cup (72 grams) nuts, chopped, optional, see Recipes Notes

Instructions

  • Lightly grease an 8- x 8-inch collapsible pan with butter. Set aside.
  • Heat 1 14-ounce can sweetened condensed milk and 4 tablespoons unsalted butter over medium-high heat until it's steaming and starting to bubble (about 200 °F on a digital thermometer). Remove from heat.
  • Add 2¼ pounds dark chocolate wafers or chopped chocolate, then cover and let stand 3 to 4 minutes. Stir the ganache until it's smooth. Add ½ cup Kahlua, 1 teaspoon espresso powder, 1 teaspoon pure vanilla extract, and ½ cup nuts (if using), and stir until it's combined.
    If the chocolate hasn't completely melted, try reheating the mixture in the microwave in 20-second bursts, stirring after each time. Or, place the fudge in the top of a double boiler. The idea is to heat the fudge just enough so that the mixture comes together completely.
  • 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.
  • Storage instructions: 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. It also ships well for your faraway family and friends, wrapped in plastic and sealed in a ziplock bag.

Recipe Notes

Use pure chocolate - the higher quality chocolate you purchase, the better your fudge will taste. The best type of chocolate to use are chocolate wafers or a bar of chocolate. 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 and isn't pregnancy-friendly either way. You can also replace the Kahlua with your favorite spirit, like rum, whisky, or bourbon. Or, replace the spirit with ½ cup of heavy cream for a non-alcoholic fudge that is pregnancy- and child-friendly.
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.

Nutrition

Serving: 1piece (without nuts) | Calories: 111kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 4mg | Potassium: 118mg | Fiber: 2g | Sugar: 5g | Vitamin A: 28IU | Calcium: 12mg | Iron: 2mg