Best Kahlua Fudge Recipes

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 SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, cinnamon and baking soda. In a small saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs and buttermilk until blended; add to Kahlua mixture, whisking constantly. Fold in pecans. Transfer to prepared pan, spreading evenly. Bake 18-22 minutes or until a toothpick inserted in center comes out clean., Meanwhile, for frosting, combine butter, cocoa and marshmallow creme in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners' sugar and enough Kahlua to reach a spreading consistency., Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.

KAHLUA FUDGE

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.

THE BEST KAHLUA AND COFFEE FUDGE!

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.

KAHLUA® HOT FUDGE SAUCE

Steps:

• Heat condensed milk, caramel topping, chocolate chips, and coffee-flavored liqueur together in a saucepan over low heat, stirring constantly, until chocolate chips are melted and sauce is well mixed, 10 to 15 minutes.

KAHLUA CHOCOLATE MOUSSE & FUDGE DESSERT SHOOTERS

Steps:

• 1. Prepare coffee. Then, prepare your graham cracker pie crust as directed and your chocolate mousse. If you don't have chocolate mousse chocolate pudding would work just as well.
• 2. Begin by adding your graham cracker crust to your dessert shooter. Then, add 2 - 3 tsp of coffe over the graham cracker crust. Next add your hot fudge topping, whipped topping, chocolate mousse and then your white chocolate shavings. Add your Pirouette sticks right before serving. (If you make these up ahead of time wait till you serve them to add the sticks. If not they get soggy.)

KAHLUA FUDGE SHEET CAKE

Steps:

• 1. Preheat oven to 350 degree F. Grease a 15x10x1-in. baking pan. I used a 9 x 13.
• 2. In a large bowl, whisk flour, sugar, cinnamon and baking soda. In a small saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally.
• 3. Add to flour mixture, stirring just until moistened.
• 4. In a small bowl, whisk eggs and buttermilk until blended.
• 5. Add to Kahlua mixture, whisking constantly.
• 6. Fold in pecans. Transfer to prepared pan, spreading evenly. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. I used a 9 x 13, which took 25 minutes.
• 7. Frosting: combine butter, cocoa and marshmallow creme in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners' sugar and enough Kahlua to reach a spreading consistency. I used 1/4 cup strong coffee and 1/4 cup Kahlua...was perfect consistency.
• 8. Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.

KAHLUA FUDGE SAUCE

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.

CHOCOLATE KAHLUA CAKE WITH FUDGE FROSTING

Steps:

• 1. Blend all ingredients together with an electric mixer for 3 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees for 45 to 55 mins. Cool the cake in the pan. Remove the cake to a cake plate and prepare the frosting.
• 2. Frosting - Mix all ingredients except the vanilla in a 2 1/2 quart pan. Heat to a rolling boil, stirring occasionally. Boil for one minute without stirring. Place the pan in a bowl of ice and water. Beat the frosting until it is smooth and spreadable. Ice the cake and enjoy.

CHOCOLATE KAHLUA CAKE AND CHOCOLATE FUDGE FROSTING

Steps:

• 1. Blend dry ingredients together and then add the wet ingredients. Mix with mixer for 3 mins.
• 2. Pour into a greased and floured bunt pan. Bake at 350 degrees for 45 to 55 minutes. Cool in the pan. Release from the pan after cooled and dust with confectioners sugar or homemade chocolate icing.
• 3. Frosting - Mix all ingredients except the vanilla in a 2 1/2 quart pan. Heat to a rolling boil, stirring occasionally. Boil for 1 minute without stirring. Place the pan of frosting into a bowl of ice and water. Beat the frosting until it is smooth and is spreading consistency. Sir in the vanilla. Spread on the cooked cake.

KAHLUA FUDGE BROWNIES

Steps:

• Grease a 9" square pan.
• Preheat oven to 350°F.
• Sift flour, baking powder, and salt together.
• Melt butter and chocolate together over low heat.
• Beat eggs and sugar until light.
• Add flour mixture, chocolate mixture and 1/4 cup Kahlua. Blend well.
• Bake 30 minutes or until done.
• Cool in pan.
• Brush with remaining Kahlua.

KAHLUA FUDGE

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 CAKE

Steps:

• Mix all ingredients and blend well. Pour into a greased bundt pan. Bake at 325 for 50-60 minutes, cool. Drizzle with powdered sugar icing, if desired.

KAHLUA FUDGE BROWNIES

Steps:

• Combine first 4 ingredients, stirring until blended.
• Combine flour, baking powder, and cocoa; stir into sugar mixture.
• Fold in walnuts.
• Spoon into a lightly greased 9-inch square pan.
• Bake at 325 for 30 minutes or until a wooden pick inserted in center comes out clean; cool on a wire rack, and cut into squares.

KAHLUA FUDGE BROWNIE PIE

Steps:

• Roll out pastry; fit into a 9 ½ inch deep dish pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes, then partially prebake (tear off about 16 inches foil; tuck the foil into the pie shell, let the excess foil on the ends just flare out like wings; pour in enough dried beans to reach the top of the pan; preheat oven to 400°; bake pie shell on center oven rack for 15 minutes; slowly lift out foil with beans; prick pastry all over the bottom with a fork) and let cool.
• Decrease oven temperature to 350°.
• Melt butter in a small, preferably nonstick saucepan over very low heat.
• Chop the chocolate; add it to the saucepan when the butter is almost melted.
• When the butter is completely melted, turn off the heat but leave pan in place for another minute or so, tilting and swirling it once or twice so the hot butter runs over the chocolate.
• Remove pan from the heat; wait 3-4 minutes, then whisk the chocolate until smooth.
• Set aside to cool.
• Add walnuts to a food processor with ¼ cup sugar, the cocoa, flour, and salt; pulse repeatedly until the nuts are very finely chopped; set aside.
• Using an electric mixer, beat the eggs and remaining ¾ cup sugar in a big mixing bowl until quite light and airy, about 4 minutes.
• Add in Kahlua, vanilla, and nut mixture; beat again until smooth.
• Add in chocolate mixture and beat briefly until the filling is uniformly mixed; pour filling into the cooled pie shell.
• Place pie on the center oven rack and bake for 35 minutes; expect the pie to puff up and don't be surprised if the top develops a crack or two; also expect the filling to seem relatively loose under the crusted.
• Transfer pie to a wire rack; let cool thoroughly; the pie can be sliced once it has cooled, but the texture will be better for slicing if you refrigerate it for at least 1 hour.
• Serve with whipped cream.

KAHLUA FUDGE BITES

Steps:

• Position rack in the middle of oven and preheat to 325. Lightly grease with butter the bottom and sides of a 9 x 13 baking pan. In a medium bowl, whisk the flour, baking powder and salt to blend. Melt butter in saucepan over medium heat, stirring occasionally. Remove the pan from heat and whisk in the cocoa until smooth. Whisk in brown sugar until blended. Add eggs, one at a time, whisking until just blended. Whisk in coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with rubber spatula until just blended. Scrape batter into prepared pan and spread evenly. Bake until toothpick in center comes out with a few small moist clumps, about 30 minutes. (Don't overbake!) Cool completely. Glaze: In medium bowl, melt chocolate, butter and corn syrup in microwave, wisking until smooth. Pour the glaze on the center of the cooled, uncut fudge bars, and spread evenly. Refrigerate until set, about 30 minutes. Cut into 1-inch squares.

KAHLUA FUDGE TOPPING

Steps:

• Stir everything except flavourings together in pot over med heat until mixture starts to boil. Continue stirring while it boils and time it for 1 min. Remove from heat and stir in the liquor and vanilla

KAHLUA FUDGE SAUCE

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.

KAHLUA FUDGE TOPPING

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.

KAHLUA FUDGE

Steps:

• Line a 9 inch square pan with foil and grease pan with 1tsp butter. Then put white chocolate in a cooking pot and melt over low heat. When melted add milk and butter. Remove from heat and stir in pecans and Kahlua. Pour into your prepared pan and cover and refrigerate for at least 2 hours. Enjoy! Tip: To toast pecans, put on greased baking pan for 5-10 minutes in a 350 degrees oven.