Kahlua Fudge

Kahlua Fudge | Revamperate Kahlua Fudge | Revamperate
Can we all agree Kahlua is the best for baking? My Kahlua frosting is still a favorite, and now I think this Kahlua fudge is a close second. It adds such a distinct flavor to the chocolate, and I added espresso powder to really bring out the coffee flavor. I hope you like your fudge rich because one piece of this fudge will definitely satisfy your chocolate craving! It has espresso, so does that mean it’s OK to eat for breakfast?…

Anyway, it’s also a bonus that fudge is really easy to make, and you don’t have to dirty very many dishes. If that’s not motivation for you to try this, I don’t know what it. It even has sprinkles on top! 

Kahlua Fudge | Revamperate
Ingredients:

  • 1 14 oz. can of condensed milk
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup Kahlua coffee liqueur 
  • 1 tsp espresso powder 
  • 2 tbs butter
  • Chocolate sprinkles (optional, topping)

Melt the butter in a saucepan on low-medium heat. Add the chocolate chips and stir until completely melted. Add the condensed milk, stir and remove from heat. Dissolve the espresso powder in the Kahlua before stirring into the mixture. 

Line a pan with parchment paper, and pour the coffee and chocolate fudge mixture into the pan, distributing evenly with a spatula. Sprinkle the top with chocolate sprinkles if you desire, and leave the container in the fridge to cool until solid, which may take at least two hours. I even put mine in the freezer to speed up the process. 

Kahlua Fudge | Revamperate
Once hardened, pull the fudge out of the pan with the parchment and cut into squares. If left out, the fudge will melt, so keep it in the fridge when you’re not planning to eat it. Because of the high amount of liquid in it, I found that it melted a bit faster than my usual fudge recipe. I hope you like it! Enjoy! 

Kahlua Fudge
Serves 20
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 14 oz. can of condensed milk
  2. 2 cups semi-sweet chocolate chips
  3. 1/4 cup Kahlua coffee liqueur
  4. 1 tsp espresso powder
  5. 2 tbs butter
  6. Chocolate sprinkles (optional, topping)
Instructions
  1. Melt the butter in a saucepan on low-medium heat
  2. Add chocolate chips and stir until completely melted
  3. Add condensed milk, stir and remove from heat
  4. Dissolve the espresso powder in Kahlua and stir into chocolate
  5. Line small pan with parchment paper and pour fudge into pan, smoothing top with a spatula
  6. Top with sprinkles if desired and refrigerate until solid
  7. When solid, pull the fudge out by the parchment and cut into squares
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