Kahlua Fudge
This five-ingredient recipe makes serving up treats easy and scrumptious. —Laura Hanks, Harleysville, Pennsylvania
Ingredients
- 1 teaspoon plus 2 tablespoons butter, divided
- 24 ounces Baker's white baking chocolate, coarsely chopped
- 1 cup sweetened condensed milk
- 1/2 cup chopped pecans, toasted
- 1/3 cup Kahlua (coffee liqueur)
Reviews
I have made one similar to this for quite a few years, I use diced ham instead of bacon and do a couple of layers. You can add brocolli too! My recipe calls for it to be baked in a pan of hot water covered and then remove the foil and finish, my family loves it, always requested for Christmas Morning and Easter Sunday.
I just made this earlier today and just tried it and it was good. This was my first time making it wasn't sure at first how it was going to be but it was very good.
Definitely a keeper! Yes, the amount of chocolate is correct. I used 4 tbsp butter, 1/2 cup kahlua and the whole can of milk. After boiling and stirring those together, I took it off the stove and added the chocolate. I didn’t add nuts. Let it sit on the counter till it reached room temp. Stuck it in the fridge overnight. Set up real nice to cut and give away to friends. Wish I followed the recipe and added 1/3 of kahlua because 1/2 seemed too overpowering for my taste.
How much White chocolate??
I actually have a question about this recipe. Is it actually 24 ounces of white chocolate?? 6 boxes of Bakers white chocolate? I want to be sure it's not quantity 2 of 4 ounce boxes? It seems like a huge amount.
As I suggested previously, I let mine set up for longer than needed BEFORE putting it in the frig. I didn't use nuts in mine and it came out great. Like all white fudges, I had to let this set up for a full 24 hours before I could eat it! I will say this, use COOKING SPRAY or MELTED butter to grease the foil. It was hard to peel off the fudge. OR just grease the pan and flip it out!!
I cooked the whole can of sweetened condenced milk, 4 tbls. butter and 1/2 cup kahlua to 205 degrees. Then removed from heat and added white choc. and stirred until melted. Then added nuts and poured into prepared pan. It came out great every time.This is definitely a 'keeper' recipe.
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This is now a new favorite fudge for Christmas. It definitely has to stay in the refrigerator so it doesn't "melt", but that's ok. I made batches for all my kids and ourselves, and everyone loved it !
Just a suggestion to all the fudge makers out there: If it isn't setting up correctly, the best thing I have found with any fudge is to let it set out at room temperature for 12-24 hours BEFORE putting into the refrigerator or freezer.Also, take into consideration humidity in your area, if it is too humid, it will not cook properly no matter what you do!I have been making various fudge recipes for 3 years now and this is the best way to get it to set.