KAHLUA FUDGE
This five-ingredient recipe makes serving up treats easy and scrumptious. -Laura Hanks, Harleysville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, cook and stir white chocolate over low heat until melted. Add milk and remaining butter; stir until blended. Remove from heat; stir in pecans and Kahlua., Spread into prepared pan. Refrigerate, covered, 2 hours or until firm. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 65 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
KAHLUA FUDGE
Make and share this Kahlua Fudge recipe from Food.com.
Provided by Kim19068
Categories Candy
Time 4h15m
Yield 2 pounds
Number Of Ingredients 10
Steps:
- Line 8-inch square baking pan with foil.
- In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt.
- Bring to a rapid boil, stirring constantly for 5 minutes.
- Remove from heat; add all chocolate.
- Stir until melted.
- Add nuts and vanilla.
- Turn into prepared pan.
- Refrigerate until firm.
- To serve, cut in squares.
- Make about 2-3/4 pounds.
Nutrition Facts : Calories 3170.2, Fat 136.9, SaturatedFat 72.2, Cholesterol 111.5, Sodium 1049.2, Carbohydrate 450.5, Fiber 22.1, Sugar 362.8, Protein 31.2
KAHLUA FUDGE SAUCE
This is the fudge sauce from my ice cream pie recipe (#7549). It is so rich and wonderful I decided it deserved being posted by itself. I could drink it, it's that good! Makes a great sauce for dipping bananas, brownies or for pouring over ice cream (of course!) Store any left-overs (ha!) in the fridge and reheat in the microwave for about 20 seconds.
Provided by flower7
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Over a double boiler* on low heat, combine chocolate chips, heavy cream, and butter.
- Stir until chips are melted and mixture is smooth.
- Remove from heat, stir in coffee liqueur.
- Serve warm.
- *Can also be melted in the microwave on a low temperature, stirring occasionally and being sure not to burn the chocolate.
Nutrition Facts : Calories 1319.5, Fat 102.8, SaturatedFat 62.7, Cholesterol 169.8, Sodium 252.3, Carbohydrate 113.3, Fiber 9.9, Sugar 95.4, Protein 8.9
KAHLUA FUDGE TOPPING
Make and share this Kahlua Fudge Topping recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 16m
Yield 2 3/4 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine cocoa and sugars. Add next 3 ingredients and stir over medium heat until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat and stir in vanilla. Cool.
- Store in a covered container in refrigerator. Serve warm or at room temperature.
Nutrition Facts : Calories 1089.2, Fat 69.9, SaturatedFat 43.7, Cholesterol 207.3, Sodium 295, Carbohydrate 115.3, Fiber 10.4, Sugar 96.1, Protein 8.3
MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE
Steps:
- Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
- Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
- Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
- Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.
KAHLUA FUDGE
I love making this for the holidays
Provided by Lora Burgar
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. In a heavy sauce pan melt chocolate chips, butter and kahlua on medium. Stirring constantly until all is melted and blended well.
- 2. Add nuts and condensed milk and pour in a buttered 8-inch square dish.
- 3. Refrigerate until firm. (approximately 2 hours)
- 4. Cut into 1 inch squares.
KAHLUA FUDGE SAUCE
Make and share this Kahlua Fudge Sauce recipe from Food.com.
Provided by DailyInspiration
Categories Dessert
Time 20m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Place milk in a small saucepan; cook 5 minutes over low heat. Combine water, cocoa and espresso in a small bowl; stirring until granules dissolve. Stir cocoa mixture into milk; cook 5 minutes, stirring frequently. Stir in liqueur; cook 1 minute. Remove from heat. Serve warm or chilled.
Nutrition Facts : Calories 140.8, Fat 2.6, SaturatedFat 1.5, Sodium 8.5, Carbohydrate 24.9, Fiber 6.2, Sugar 14.2, Protein 3.7
THE BEST KAHLUA AND COFFEE FUDGE!
This is an amazing recipe for the most wonderful Kahlua and coffee fudge that you will ever taste! My favorite Kahlua fudge, by far! And nothing could be simpler. Enjoy with a cup of coffee and you will be in heaven. Perfect for holiday cookie trays or gift giving. From Taste of Home "Best of Christmas".
Provided by BecR2400
Categories Candy
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 8 or 9-inch square baking dish with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.
- In a large, heavy saucepan, combine condensed milk, Kahlua, and coffee granules.
- Bring to a simmer over medium heat; simmer for 2 minutes, stirring constantly until mixture thickens slightly.
- Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the pecans and vanilla, stirring well to combine.
- Spread evenly into aluminum lined pan.
- Refrigerate for 2 hours or more.
- Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.
Nutrition Facts : Calories 403.5, Fat 20.2, SaturatedFat 8.2, Cholesterol 14.5, Sodium 52, Carbohydrate 49.1, Fiber 3.3, Sugar 43.3, Protein 5.7
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CREAMY KAHLUA CHOCOLATE FUDGE - BAKER BY NATURE
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5/5 (2)Category DessertCuisine AmericanTotal Time 40 mins
- Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overlap on two of the sides, set aside. Add the chocolate and espresso powder into a large, heatproof bowl; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot. Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8 to 10 minutes. Add in the sweetened condensed milk and butter and cook for another 2 to 3 minutes, or until the butter is completely melted. Remove from heat. Whisk in the Kahlua, vanilla, salt, and cinnamon. The mixture will be VERY thick. Scrape the fudge into the prepared pan and smooth the top. Refrigerate for at least 2 hours, or until firm enough to slice.
- Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
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