Kahlua Fudge

When I first started living on my own and getting into cooking, my Mom bought me my first cookbook, the classic Better Homes & Gardens New Cook Book. I started out obsessed with baking; all I wanted to do was make desserts from cakes & cookies, to candies. I probably made nothing but desserts for the better part of a year before branching out and cooking actual meals. 

The first recipe I made was fudge; the recipe was PERFECT for a beginner, as it didn't require keeping a watchful eye on the stove or tons of stirring. After making it several times, I decided to change things up and add a touch of Kahlua to the recipe. This addition took the fudge from a GOOD recipe to an OUTSTANDING recipe. Now, I get requests to make this fudge ALL the time; it's a PERFECT recipe for the holidays, and only TASTES like it was hard to make!

Kahlua Fudge

adapted from BHG's "Remarkable Fudge" aka "Easy Candy Bar Fudge"

PRINTABLE RECIPE

Ingredients:

4 cups granulated sugar

2 5oz cans evaporated milk

2 sticks unsalted butter

1 12oz package semisweet chocolate chips

1 7oz milk chocolate bar, cut into pieces (the BIG bar)

1 7oz jar marshmallow fluff

1 tsp vanilla extract

1/4 cup Kahlua

Line a 13x9" baking dish with foil; butter the foil and set aside. Butter the bottom & sides of a heavy 3-quart saucepan.

Combine the sugar, evaporated milk & butter in the saucepan and bring to a boil over medium-high heat, stirring with a wooden spoon. Reduce heat to medium and boil, stirring, for 10 minutes.

Remove from heat; stir in the chocolate chips, chocolate bar and marshmallow fluff. Carefully stir in the vanilla & Kahlua (since these contain alcohol, they WILL flare up and bubble when added) until combined. If you want to add any nuts, do so now.

Vigorously beat by hand for 1 minute. The fudge will thicken and lose its glossy appearance. Spread in the prepared baking dish and let cool completely until firm before cutting into squares.