Kahlua Fudge

I have been trying to get some posts under my belt for like two weeks now. With the end of the school year coming, it has been one big ol' cram session. It will continue being one for the next month. 

So I was naughty and made some fudge.

Lawdy, this stuff is dense. And sinful. 

The recipe I followed was pretty complicated, and was also meant for bourbon instead of Kahlua. I simplified it, and changed up the toppings (chopped creme filled egg, semi-sweet chocolate chips). I wanted to add nuts also but the boyfriend wrinkled his nose at that, so it was a no go. But since I am poor and had Kahlua on hand, this is the recipe I ended up making. Fortunately, it didn't require any candy thermometers and can actually be done all through the microwave rather than the stove top. 

This is the recipe I used:

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Loaded Chocolate Bourbon Fudge

YIELD: MAKES ONE 8X8 PAN, ABOUT 16-20 PIECES OF FUDGE

 

TOTAL TIME: 1 HOUR

ingredients:

20 ounces semi-sweet chocolate, chopped
1 (15-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3-4 tablespoons bourbon
10-12 caramel-filled chocolates/fudge, such as truffles of Ghiradelli squares, chopped
3/4 cup chocolate toffee pieces, like Heath toffee chips
1/2 cup milk chocolate chips
4 ounces milk chocolate, melted

directions:

I covered a pan in plastic wrap rather than spraying it with non-stick spray. It made for MUCH easier clean up.

Add semi-sweet chocolate to a double boiler, and melt completely. One melted, remove from heat and slowly add in sweetened condensed milk and vanilla extract, stirring with a large spatula until mixed. The chocolate will be thick. Begin in stir in bourbon 1 tablespoon at a time - mixture is going to get super thick but slowly stir and just fold the chocolate mixture over until combined. Use the spatula or a large spoon to spread the chocolate in the pan. It will be thick! Don't worry about the top looking pretty because we are going to cover it up. Just spread it evenly. Place in the fridge for 10 minutes to set.

Melt the milk chocolate and remove the pan from the fridge. Take a few small spoonfuls of the milk chocolate and using the back of a spoon, spread it evenly over the top of the fudge. 

Immediately cover it with the chopped caramel-filled candies, chocolate chips and chocolate toffee pieces. Take remaining milk chocolate and drizzle it over the top to set some of the loose candy. You can also use any additional sweetened condensed milk that may be left in the bottom of the can and drizzle it over top. Let set in the fridge for 30 minutes or so.

When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth. (I actually pushed the toppings directly into the top layer, rather than rebel ting and adding another layer of chocolate. Plus, I was running out of chocolate).

[adapted from my mocha coconut fudge]

I halved this recipe, and I still had a lot. Way more than my waistline needed. I kept coming back for more. If you want to try fudge, I definitely recommend trying this! And with that, I'll sign off.

Hang in there. It's almost Friday.