Kahlua Fudge
Rich and creamy Kahlua fudge made with chocolate and coffee liqueur. Easy no-fail holiday dessert recipe.
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 tablespoons Kahlua liqueur
- 1 teaspoon vanilla extract
- ΒΌ teaspoon salt
Instructions
- Line an 8x8-inch baking pan with parchment paper. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth. Remove from heat and stir in Kahlua, vanilla extract, and salt until fully combined. Pour mixture into prepared pan and spread evenly. Refrigerate for at least 2 hours until fully set. Lift fudge from pan using parchment paper and cut into squares.
Notes
Do not overheat the chocolate to prevent seizing. Allow fudge to chill completely before slicing for clean edges. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.