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Kahlua Fudge Recipe
This rich, creamy Kahlua Fudge Recipe gives you silky smooth, boozy chocolate fudge with the warm flavor of coffee liqueur—perfect for holidays, homemade gifts, or a little grown-up treat after dinner.
What Makes This Kahlua Fudge Recipe So Special
If you love chocolate and coffee together, this Kahlua Fudge Recipe is about to become your new “oh yes, we’re making that again” dessert. It’s a classic, old-fashioned-style fudge with a modern, cozy twist: real Kahlua coffee liqueur folded into dark, glossy melted chocolate.
This isn’t the dry, crumbly fudge you sometimes get at tourist shops. This is creamy Kahlua fudge—smooth, dense, and rich, with just enough coffee flavor to feel a little fancy, but not so strong that it tastes like a cocktail. Think boozy chocolate fudge that still behaves like a proper dessert, not a shot glass.
I like to make a big pan of chocolate Kahlua fudge in December, cut it into little squares, and tuck it into cookie boxes for friends and neighbors. My grown kids love sneaking a piece straight from the fridge when they visit—apparently “Mom’s coffee liqueur fudge” has become a bit of a holiday legend in our family.
What I love, especially at 50, is how easy this homemade Kahlua fudge is. There’s no candy thermometer, no hot sugar drama, and no fuss. Just simple pantry ingredients, one saucepan, and a little patience while it chills. It’s an easy Kahlua fudge that looks (and tastes) like you spent way more time on it than you actually did.
And yes, if you’re wondering—it’s definitely a dessert for adults. There’s a small amount of alcohol left in each piece, so this is one to keep on the “grown-ups only” side of the dessert table.
Why You’ll Love This Recipe
- No candy thermometer needed – This simple Kahlua fudge recipe uses sweetened condensed milk, so you skip the tricky temperature game.
- Fast hands-on time – About 15 minutes of actual work, then your fridge does the rest.
- Silky, creamy texture – The combination of chocolate, butter, and condensed milk gives you ultra-smooth, never-grainy fudge.
- Perfect for gifting – Rich Kahlua fudge holds its shape well, wraps nicely, and feels like a little luxury in a gift box.
- Deep chocolate + coffee flavor – The coffee liqueur fudge has layers of cocoa, espresso, and Kahlua that taste like a fancy dessert bar.
- Easy to customize – Add nuts, swirl in caramel, change the chocolate, or even make it stronger or milder with the Kahlua.
- Make-ahead friendly – This homemade Kahlua fudge actually gets better after a day in the fridge, so you can prep in advance.
- Crowd-pleasing grown-up treat – Ideal for dinner parties, book club nights, or serving with coffee after a special meal.
Ingredients for Creamy Kahlua Fudge
Here’s everything you need to make this rich Kahlua fudge recipe. I’ll add a few tips I’ve learned from years of holiday candy marathons.
-
3 cups (about 18 oz / 510 g) semi-sweet chocolate chips
Use a good-quality brand—Ghirardelli, Guittard, or Trader Joe’s chips melt very smoothly. You can mix in some dark chocolate chips if you like a more intense flavor. -
1 can (14 oz / 396 g) sweetened condensed milk
This is the base that keeps your fudge creamy and foolproof. Make sure it’s sweetened condensed milk, not evaporated milk (they’re not interchangeable here). -
4 tablespoons (56 g) unsalted butter, cut into pieces
Butter adds richness and helps with that shiny finish. If you only have salted butter, leave out the extra salt below. -
1/4 cup (60 ml) Kahlua coffee liqueur
This is the star of the show. You can use Kahlua or a similar coffee liqueur. Adjust slightly up or down for stronger or milder flavor (I’ll talk about that in the notes). -
1 teaspoon pure vanilla extract
Vanilla rounds out the chocolate and coffee flavors and makes everything taste a little more “bakery-style.” -
1/4 teaspoon fine sea salt
Just enough salt wakes up the chocolate and keeps the fudge from tasting flat. -
Optional mix-ins (pick 1–2 if you like)
- 1/2–1 cup chopped toasted nuts (walnuts, pecans, or almonds)
- 1/3 cup mini chocolate chips (for sprinkling on top)
- 1/4 cup finely chopped espresso beans (for serious coffee lovers)
- Flaky sea salt for finishing
Pan & prep:
- 8-inch or 9-inch square baking pan
- Parchment paper
- Nonstick spray or a bit of butter for greasing
Lightly grease your pan, then line it with parchment, leaving a little overhang on two sides. That parchment “sling” makes it so much easier to lift the finished fudge out for slicing.
Step-by-Step Directions (No Candy Thermometer, No Stress)
You know what? Candy can feel intimidating, but this chocolate Kahlua fudge is as simple as melt, stir, and chill. Here’s how I walk through it.
-
Prepare your pan.
Grease your 8- or 9-inch square pan lightly, then line it with parchment paper, pressing it into the corners. Leave a couple of inches hanging over two sides so you can lift the fudge out later. Set aside. -
Set up a gentle heat.
In a medium, heavy-bottomed saucepan, add the semi-sweet chocolate chips, sweetened condensed milk, and butter. Turn the heat to low—resist the urge to crank it up, or the chocolate can scorch. -
Melt slowly and stir often.
Stir the mixture with a heat-safe spatula or wooden spoon as it warms. The chocolate will start to look soft and glossy, then gradually melt into the condensed milk. Keep scraping the bottom and sides of the pan so nothing sticks or burns. -
Remove from heat at the right moment.
When the mixture is almost fully melted and you can’t see whole chips, remove the pan from the heat. The residual warmth will finish melting the chocolate. Stir until completely smooth and shiny—no lumps. -
Stir in the flavor.
Let the mixture cool for 1–2 minutes off the heat (you want it hot but not scorching), then stir in the Kahlua, vanilla extract, and sea salt. The fudge may thicken a bit when the cooler liqueur hits it—just keep stirring briskly until it’s smooth again. -
Add any mix-ins.
If you’re using chopped nuts, mini chips, or espresso beans, fold them in gently at this stage. I like toasted walnuts for a bit of crunch against the creamy Kahlua fudge. -
Spread into the pan.
Pour or scrape the fudge mixture into your prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners and smooth the top. It will already be fairly thick, so take a minute to get it as level as you can. -
Add toppings (optional).
If you’d like, sprinkle flaky sea salt, extra nuts, or mini chocolate chips over the top and gently press them in so they stick. This gives your boozy chocolate fudge a pretty, bakery-style finish. -
Chill until firm.
Cover the pan loosely (plastic wrap or foil is fine) and refrigerate for at least 2 hours, or until the fudge is firm enough to slice. I usually let it sit overnight—this helps the flavors deepen and the texture set up beautifully. -
Slice and serve.
Once firm, lift the block of fudge out using the parchment overhang. Place it on a cutting board and use a sharp knife to cut into 1-inch or 1.5-inch squares. Wipe the knife with a warm, damp cloth between cuts for cleaner edges.
Now your homemade Kahlua fudge is ready to serve, share, or stash in the back of the fridge “for guests” (we all know what that means).
Servings & Timing
- Yield: About 36 small squares (or 25 larger pieces)
- Prep Time: 15–20 minutes
- Chill Time: 2–3 hours (or overnight for best flavor)
- Total Time: About 2.5–3.5 hours, mostly chilling
This Kahlua dessert recipe is ideal when you want something impressive but don’t have a whole day to fuss with baking.
Variations: Fun Twists on Kahlua Fudge
Once you’ve made the base chocolate Kahlua fudge, you can play around a little. Here are some of my favorite spin-offs:
- Mocha Swirl Kahlua Fudge – Stir 1 tablespoon of instant espresso powder into the warm fudge and swirl in 1/4 cup melted white chocolate before chilling.
- Nutty Kahlua Crunch – Fold in 3/4 cup chopped toasted pecans or almonds for a rich, crunchy coffee liqueur fudge.
- Salted Caramel Kahlua Fudge – Drizzle 1/3 cup thick caramel sauce over the top and gently swirl with a knife, then finish with flaky sea salt.
- Dark Chocolate Kahlua Fudge – Use 1 1/2 cups semi-sweet chips and 1 1/2 cups dark chocolate chips for a more intense, less sweet fudge.
- Spiced Holiday Kahlua Fudge – Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a cozy, festive twist that’s perfect for gift boxes.
- Extra Boozy Chocolate Fudge – For a stronger Kahlua presence, increase the Kahlua to 1/3 cup and reduce the butter by 1 tablespoon; just know it may be slightly softer.
How to Store, Freeze, and Make Ahead
One of the reasons this Kahlua fudge recipe is such a holiday workhorse in my house is that it keeps so well.
Storing in the fridge
- Place cut fudge pieces in an airtight container, layering them with parchment or wax paper so they don’t stick.
- Store in the refrigerator for up to 2 weeks.
- For best flavor, let a piece sit at room temperature for about 5–10 minutes before eating so the texture softens slightly.
Freezing Kahlua fudge
- Arrange the cut pieces on a baking sheet and freeze until solid, about 1–2 hours.
- Transfer the frozen pieces to a freezer-safe bag or container, separating layers with parchment.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight, then enjoy chilled or at room temperature.
Because this is a boozy chocolate fudge, the small amount of alcohol also helps keep the texture soft and the flavor bold, even after freezing.
Make-ahead tips
- Make the fudge 2–3 days ahead of a party or event; the flavors actually meld and improve.
- If you’re making gift boxes, cut the fudge the day of gifting so the edges look fresh and neat.
- For long holiday seasons, I’ll often make a big batch, freeze half, and pull it out as guests come and go.
Helpful Notes from My Kitchen
After many rounds of “taste testing” (somebody had to do it), here’s what I’ve learned about getting the best texture and flavor from this Kahlua fudge recipe:
-
Low and slow heat is your friend.
If the chocolate mixture gets too hot, it can seize or turn grainy. Keep the heat low, stir often, and pull it off the burner as soon as the chips are almost melted. -
Use good chocolate.
The chocolate is the backbone of this creamy Kahlua fudge. Bargain-bin chips tend to have more fillers and can leave a waxy feel. A mid-range brand makes a big difference. -
Don’t skip the salt.
It may seem tiny, but that 1/4 teaspoon of salt keeps the fudge from being one-note sweet and makes the coffee and cocoa flavors pop. -
Adjust the Kahlua to your taste.
If you want a very subtle coffee liqueur flavor, use 3 tablespoons instead of 1/4 cup. If you like more intensity, bump it to 1/3 cup and expect a slightly softer set. -
Let it really chill.
I know it’s hard to wait, but the texture of this rich Kahlua fudge is better after a full chill—at least 2 hours, but overnight if you can. It slices cleaner and tastes more balanced. -
Sharp knife, small pieces.
This fudge is rich. Cut smaller squares than you think you need; people can always come back for seconds (and they will).
Frequently Asked Questions about Kahlua Fudge
1. Does the alcohol cook out of this Kahlua fudge?
Not completely. Because the Kahlua is stirred in after melting, some alcohol remains, so this is an adults-only treat.
2. Can I make this fudge without alcohol?
Yes—replace the Kahlua with strong brewed coffee or espresso (cooled) and add an extra teaspoon of sugar if you like it sweeter. You’ll still get a lovely mocha fudge flavor.
3. Can I use milk chocolate instead of semi-sweet?
You can, but the fudge will be much sweeter and a bit softer. If using milk chocolate, I suggest using at least half semi-sweet chips to keep the balance.
4. My fudge came out too soft—what happened?
Usually this means too much liquid (extra Kahlua) or the fudge didn’t chill long enough. Pop it back in the fridge for a few more hours; you can also serve it in smaller, colder pieces straight from the fridge.
5. How do I keep the fudge from sticking to the pan?
Grease the pan lightly and use parchment with overhang. That little paper sling is the key to lifting the whole block out cleanly.
6. Can I double this Kahlua fudge recipe?
Yes—use a 9×13-inch pan and double all the ingredients. Just be sure to melt the chocolate mixture in a large saucepan and give it a bit more chilling time.
7. Is this safe for kids?
Because this is coffee liqueur fudge with real Kahlua, I recommend keeping it for adults only. If you want a kid-friendly version, use the brewed coffee substitute and skip the alcohol.
8. Can I ship this fudge as a gift?
You can, as long as it stays relatively cool. Pack the fudge in a tin or sturdy container with parchment between layers, then ship with a cold pack if it’s warm outside. It holds up best in cooler weather.
Final Thoughts
This Kahlua Fudge Recipe has become one of those “signature” desserts in my home—the kind that shows up at Christmas, New Year’s, girls’ nights, and quiet Sunday evenings when my husband and I just want something a little special with our coffee. It’s creamy, rich, a little boozy, and just fussy enough to feel fancy without making you camp out in the kitchen.
If you try this chocolate Kahlua fudge, I’d love to hear how it turned out for you—tell me what variations you used, who you shared it with, and whether it made it to the serving plate before someone snagged a few pieces. And if you enjoy grown-up treats like this, you might also enjoy exploring more Kahlua dessert recipes and other easy candy recipes for your next celebration.
Kahlua Fudge
Ingredients
- 3 cups semi-sweet chocolate chips about 18 oz / 510 g; good-quality brand such as Ghirardelli, Guittard, or Trader Joe’s
- 1 can sweetened condensed milk 14 oz / 396 g; not evaporated milk
- 4 tablespoons unsalted butter 56 g, cut into pieces
- 1/4 cup Kahlua coffee liqueur or similar coffee liqueur; adjust to taste
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2-1 cup chopped toasted nuts walnuts, pecans, or almonds; optional
- 1/3 cup mini chocolate chips for sprinkling on top; optional
- 1/4 cup finely chopped espresso beans optional, for extra coffee flavor
- flaky sea salt optional, for finishing
- 1 8- or 9-inch square baking pan
- parchment paper for lining pan
- nonstick spray or butter for greasing pan
Instructions
- Lightly grease an 8- or 9-inch square baking pan with nonstick spray or butter. Line it with parchment paper, pressing it into the corners and leaving a couple of inches of overhang on two sides to create a sling. Set aside.1 8- or 9-inch square baking pan, parchment paper, nonstick spray or butter
- In a medium, heavy-bottomed saucepan, add the semi-sweet chocolate chips, sweetened condensed milk, and butter. Set the pan over low heat.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter
- Warm the mixture over low heat, stirring often with a heat-safe spatula or wooden spoon. Scrape the bottom and sides of the pan as the chocolate softens and begins to melt into the condensed milk. Continue until the mixture is mostly melted and glossy.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter
- When only small bits of unmelted chocolate remain, remove the saucepan from the heat. Stir until all the chocolate is completely melted and the mixture is smooth and shiny, with no lumps.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter
- Let the mixture cool for 1–2 minutes off the heat so it is hot but not scorching. Stir in the Kahlua, vanilla extract, and fine sea salt. The mixture may thicken slightly when the cooler liqueur is added; keep stirring briskly until smooth.1/4 cup Kahlua coffee liqueur, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- If using chopped toasted nuts, mini chocolate chips, or chopped espresso beans, gently fold them into the fudge mixture until evenly distributed.1/2-1 cup chopped toasted nuts, 1/3 cup mini chocolate chips, 1/4 cup finely chopped espresso beans
- Pour or scrape the thick fudge mixture into the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners and smooth the top.1 8- or 9-inch square baking pan, parchment paper
- If desired, sprinkle flaky sea salt, additional nuts, or mini chocolate chips over the top of the fudge and gently press them in so they adhere.1/2-1 cup chopped toasted nuts, 1/3 cup mini chocolate chips, flaky sea salt
- Cover the pan loosely with plastic wrap or foil and refrigerate for at least 2 hours, or until the fudge is firm enough to slice. For best texture and flavor, chill overnight.
- Use the parchment sling to lift the chilled block of fudge out of the pan and transfer it to a cutting board. With a sharp knife, cut into 1- to 1.5-inch squares, wiping the blade with a warm, damp cloth between cuts for clean edges. Serve chilled or at cool room temperature.
