My family are not great at keeping secrets. This is our not so secret fudge recipe. I have posted it before but my pictures went into the ether…. My mom used to make batches and batches of this fudge and ship it all over the place. I’ve done the same. It’s easy, not inexpensive, but easy to make. We used to cute it up and layer it into tins with wax paper. Now I just find a nice size container and hand out slabs of fudge instead of cut pieces. It ships like a dream too in the cold weather. This also contains the only alcohol we keep in our house, Kahlua. My uncles used to say they could smell the Kahlua when they would open the tin, something they always seemed to enjoy. I don’t make as many batches as I used to, but it’s gluten free so I tend to use that for our friends and family who can’t really do fun Christmas cookies, but still want to give a treat to at Christmas time. Just a word of note… the milk chocolate chips? They do not like the melt like the semisweet – no matter what… so if yours don’t, just enjoy the crunchier milk chocolate bits in the fudge, gives it a little texture.
Kahlua Creamy Fudge
What you need!
1 1/3 cup sugar
1 - 7 ounce marshmallow crème
2/3 cup evaporated milk
¼ cup butter
¼ cup Kahlua
¼ teaspoon salt
2 cups semi sweet chips
1 cup milk chocolate chips
2/3 cup chopped nuts
1 teaspoon vanilla
Line 8 inch square pan with foil. In 2 quart saucepan, combine sugar, marshmallow crème, milk, butter, Kahlua, and salt. Bring to 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. Makes about 2 ¾ pounds of fudge.
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