Creamy Kahlua Chocolate Fudge

Tips and Tricks for Recipe Success:

For best results, this recipe should be made in a double boiler. If you don’t have one, don’t worry – making one is easy! Here’s what you do: first you’ll need to find a heatproof glass bowl that will fit on top of a saucepan without dipping in at the bottom. Next you’ll fill the saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Next you’ll place the heatproof glass bowl holding your ingredients on top of the pot. The bottom of the bowl should not touch the water (you want at least 2 inches between the bowl and water). The intention of this cooking method is to heat the bowl with steam – not the actual water.

Ingredients
20 ounces semi-sweet chocolate, roughly chopped
1 teaspoon espresso powder
(1) 14 ounce can sweetened condensed milk
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
2 tablespoons Kahlua
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Instructions

Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overlap on two of the sides, set aside. Add the chocolate and espresso powder into a large, heatproof bowl; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot. Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8 to 10 minutes. Add in the sweetened condensed milk and butter and cook for another 2 to 3 minutes, or until the butter is completely melted. Remove from heat. Whisk in the Kahlua, vanilla, salt, and cinnamon. The mixture will be VERY thick. Scrape the fudge into the prepared pan and smooth the top. Refrigerate for at least 2 hours, or until firm enough to slice.

Tweet