Creamy, dreamy Kahlua Chocolate Fudge is rich dark chocolate fudge flavored with Kahlua coffee liqueur. Made with only 6 ingredients, it's an easy to make adults-only treat! Adapted from Baker by Nature
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 to 205 °F (check with a digital thermometer). It will be steaming and starting to bubble. 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.
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.This fudge is made like ganache, insuring that the chocolate (especially if you're using white chocolate) doesn't burn.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.