Kahlua Cream Fudge

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

(Print Recipe)

Yield: 36 pieces.


  • 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


  1. Line 8×8″ pan with foil; coat with non-stick cooking spray.
  2. 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.
  3. Turn into pan and refrigerate until firm, at least 2 hours. Remove from pan and foil; cut into squares and serve.

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