The perfect end to the perfect snow day calls for hot chocolate — always made with milk and always topped with big fluffy marshmallows — and neat stacks of homemade fudge.
Bonus points for gourmet hot chocolate …
… and fudge made with coffee liqueur.
{also pictured peanut butter fudge}
This recipe for Kahlua Cream Fudge comes from our sister-in-law, Megan, and it’s a holiday favorite. It’s dense and decadent with just a hint of Kahlua. It’s simple to make and firms up in the refrigerator in about two hours. But beware, it’s very addictive.
Cheers to winter indulgences!
Kahlua Cream Fudge
Yield: 36 pieces.
Ingredients
- 1 1/2 cups sugar
- 1 – 7 oz jar marshmallow creme
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/2 cup Kahlua
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 2/3 cups chopped nuts (optional)
- 1 tsp vanilla
Directions
- Line 8×8″ pan with foil; coat with non-stick cooking spray.
- In a 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; stir in chocolate chips until melted. Add nuts and vanilla.
- Turn into pan and refrigerate until firm, at least 2 hours. Remove from pan and foil; cut into squares and serve.
Yummmmm!! This sounds incredible. A perfect indulgence
Gotta try this!!!