Jez's fudge recipe helped by not failing on me. Then this recipe for Kahlua Fudge from La Phemme Phoodie gave my fudge ego a nice little boost by coming out creamy and actually tasting like it had kahlua in it. But in a good way. I changed up a couple of things to stack the fudge odds in my favor. First, I let it boil for only a scant 5 minutes. I think the other times I've made fudge and let it boil for the full amount of time in the recipe, it's always come out a little too firm. This time I didn't overboil it and while a bit soft at room temperature, newly chilled, it was just right. Even soft at room temperature was still a good creamy consistency. Second, this time I used mini chocolate chips for the semisweet chips. That helped them melt faster and made for a smoother texture without me madly stirring it trying to get the chips to melt and having the fudge set too soon. The milk chocolate chips were still the regular size so they took longer to melt but still melted okay without too much effort.
1 7-ounce jar marshmallow creme
2/3 cup evaporated milk
1/4 cup salted butter
1/3 cup Kahlua
1/4 teaspoon salt
2 cups semisweet chocolate pieces
1 cup milk chocolate pieces
1 teaspoon vanilla
- Line an 8" square pan with foil.
- In a 3 1/2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add vanilla. Turn into prepared pan and smooth top.
- Cool on wire rack for 30 minutes and then refrigerate until firm. Cut into small squares and serve.