Kahlua Fudge Bites Recipes
KAHLUA FUDGE
This five-ingredient recipe makes serving up treats easy and scrumptious. -Laura Hanks, Harleysville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 65 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
KAHLUA® BITES
These Kahlua® bites are so tasty! They are just a little something different from the usual rum ball. My family actually prefers these to rum balls. Enjoy!
Provided by Christina
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 8h20m
Yield 48
Number Of Ingredients 6
Steps:
- Combine crushed sandwich cookies, walnuts, and confectioners' sugar in a large bowl. Add coffee liqueur and corn syrup; mix well. Add more coffee liqueur, 1 teaspoon at a time, if mixture is too dry.
- Pour cocoa powder into a shallow bowl. Shape cookie mixture into balls and roll in cocoa powder. Transfer to an airtight container and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.4 g, Fat 2.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 21.9 mg, Sugar 5.1 g
KAHLUA FUDGE
Make and share this Kahlua Fudge recipe from Food.com.
Provided by Kim19068
Categories Candy
Time 4h15m
Yield 2 pounds
Number Of Ingredients 10
Steps:
- Line 8-inch square baking pan with foil.
- In 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 nuts and vanilla.
- Turn into prepared pan.
- Refrigerate until firm.
- To serve, cut in squares.
- Make about 2-3/4 pounds.
Nutrition Facts : Calories 3170.2, Fat 136.9, SaturatedFat 72.2, Cholesterol 111.5, Sodium 1049.2, Carbohydrate 450.5, Fiber 22.1, Sugar 362.8, Protein 31.2
THE BEST KAHLUA AND COFFEE FUDGE!
This is an amazing recipe for the most wonderful Kahlua and coffee fudge that you will ever taste! My favorite Kahlua fudge, by far! And nothing could be simpler. Enjoy with a cup of coffee and you will be in heaven. Perfect for holiday cookie trays or gift giving. From Taste of Home "Best of Christmas".
Provided by BecR2400
Categories Candy
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 403.5, Fat 20.2, SaturatedFat 8.2, Cholesterol 14.5, Sodium 52, Carbohydrate 49.1, Fiber 3.3, Sugar 43.3, Protein 5.7
KAHLUA FUDGE
I love making this for the holidays
Provided by Lora Burgar
Categories Chocolate
Number Of Ingredients 5
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.
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5/5 (2)Category DessertCuisine AmericanTotal Time 40 mins
- 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.
- Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
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4.4/5 (16)Total Time 4 hrs 40 minsCategory DessertCalories 124 per serving
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Servings 48Estimated Reading Time 2 minsCategory CakesTotal Time 36 mins
- Place the butter and both chocolates in a heavy saucepan. Cook over medium-low heat, stirring often, until melted and smooth. Remove the pan from the heat and cool completely.
- Add the sugar, cream, and Kahlua to the cooled chocolate mixture. Stir until combined. Add the eggs, one at a time, mixing well after each addition. Fold in the flour and salt. Stir in the chocolate chips.
- Divide the batter among the prepared muffin cups, filling each cup almost full. Bake 14 to 16 minutes, or until a pick inserted into the center comes out clean.
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Estimated Reading Time 2 mins
- In a heat proof bowl, stir together the Kahlua, dark chocolate, butter and condensed milk over a pot of simmering water until smooth.
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5/5 (1)Category Candy, Dessert, No-Bake TreatsCuisine American, DessertTotal Time 24 hrs
- Line a 9" square pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil with cooking spray; set aside.
- In a large heavy-bottom saucepan, melt the butter and chopped white chocolate bars over low heat, stirring constantly to prevent scorching, until melted and smooth. Stir in the condensed milk until combined. Remove from heat and stir in the Kahlua, vanilla extract, and pecans until well blended.
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- Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan.
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