This incredibly decadent Kahlua Chocolate Fudge combines a rich and fudgy base with an infusion of boozy flavor. The result is a super easy homemade treat with gourmet flavors worthy of a fancy bakery or candy shop!
If you’re a fan of Kahlua and Cream cocktails, this recipe turns it into an indulgent treat that’s perfect for a holiday dessert tray or cookie swap. It’s so easy to make your own fudge right in your kitchen!
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🩵 About This Recipe
Craving something extra indulgent? This incredible boozy fudge recipe combines Kahlua with a rich chocolate base for the perfect dessert.
With only 4 ingredients and super easy prep, this is a quick recipe that's beyond simple to make. Prepare this fudge for a special occasion or give it out as a homemade gift!
And if you have coffee liqueur leftover, you'll love this Kahlua and Cream French Toast. Perfect for a Sunday morning breakfast or holiday brunch!
What readers are saying...
So easy! Easy to just do ½ a recipe so you don't eat it all, cause you will! Try it, you'll love it!
- Nicole
🧂 Gather Your Ingredients
- chocolate chips - I use milk chocolate, but feel free to go for semi-sweet or dark chocolate if you prefer.
- sweetened condensed milk - gives your fudge a creamy and rich texture.
- coffee liqueur - Kahlua is a classic choice, but choose whichever brand of coffee liqueur you like.
- white chocolate chips - great for some visual interest and a bit of extra sweetness.
🔪 Let's Make Kahlua Chocolate Fudge!
(Or click here to jump right to the recipe card with measurements!)
Add Ingredients
Combine the chocolate chips and condensed milk in a mixing bowl.
Microwave
Heat in 30-second increments, stirring in between. Add Kahlua and mix to combine.
Pour Into Pan
Line a pan with some wax paper and pour in the fudge mixture.
Finish and Set
Sprinkle white chocolate chips over top and refrigerate for at least 3 or 4 hours.
💡 Expert Tips and Tricks
- For a non-alcoholic version of this boozy fudge recipe, replace the coffee liqueur with regular brewed coffee.
- Resist the urge to over-microwave your fudge mixture. Once they seem about halfway melted, just stir until they get all the way there.
- White candy melts can also be used instead of white chocolate chips to make melting and drizzling easier.
- Give your fudge an elegant finish with a dusting of cocoa powder or powdered sugar.
- When storing your fudge, place pieces of parchment paper or wax paper between the fudge slices to prevent sticking.
❔ FAQs
The original variety of Kahlua is mostly coffee-flavored, with very subtle hints of chocolate. They also make a chocolate version of Kahlua which would be great in this fudge if you want it extra chocolatey!
I prefer condensed milk since it's much richer and thicker than evaporated milk, but you can use the latter if you prefer or it that's all you can find.
This could be due to insufficient mixing or heating. You'll want to make sure all of the ingredients come together into one single mixture, but also avoid over-microwaving and burning the chocolate.
📝 Substitutions and Variations
- Coffee liqueur can be substituted with Baileys, Amaretto, or a hazelnut liqueur to give your fudge a different flavor.
- For more flavor and texture, mix in chopped nuts like pecans or walnuts, and/or dried fruits like cherries and cranberries.
- Give your fudge a holiday theme with crushed candy canes or peppermints, bits of toffee, or holiday-themed sprinkles.
- Semi-sweet chocolate chips or dark chocolate chips are great if you want a deeper and richer chocolate flavor.
Kristin’s Kitchen Tip
For a cleaner presentation, make sure to smooth out the top of your Kahlua chocolate fudge before you let it set!
🥡 Storage and Reheating
Fudge can be stored at room temperature as long as its in a fairly cool and dry place. It'll last for up to a week at room temperature. You can also refrigerate for up to 2 weeks.
You can also freeze your fudge by wrapping each piece individually in plastic or parchment. Keep them all in a sealable bag and store in the freezer for up to 3 months. Thaw in the fridge overnight when it's time to enjoy!
Keep It Handy
Don't have time for this Kahlua chocolate fudge recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Before you enjoy a piece of fudge, make a healthy and filling main course like these Zucchini Quesadillas with Spinach or a batch of Air Fryer Bone-In Pork Chops! And if you love desserts with a bit of coffee flavor, pair the fudge with some Coffee Shortbread Cookies.
😋 More Fudge Recipes You'll Love
- Pumpkin Fudge - Super easy to make in the microwave and great for the fall season.
- 3 Ingredient Chocolate Raspberry Fudge - A great combination of rich chocolate and bright raspberry flavor!
- Super Easy Strawberry Fudge - Perfect for Valentine's Day or date night, this bright pink fudge is great if you have a strong sweet tooth.
- S'mores Fudge Bars - These layered desserts from Handle the Heat are perfect for bringing s'mores to your kitchen any time of year!
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Boozy Fudge Recipe
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📋 Recipe Card
Kahlua and Cream Fudge
Ingredients
- 23 ounces milk chocolate chips (1 bag)
- 1 cup sweetened condensed milk
- ⅓ cup Kahlua (or any brand of coffee liqueur)
- ½ cup white chocolate chips (optional)
- additional white chocolate chips to melt and drizzle (optional)
Instructions
- 23 ounces milk chocolate chips, 1 cup sweetened condensed milk
- Microwave on high for 30 seconds and stir. Microwave another 30 seconds and stir. If needed, microwave again, 10-20 seconds at a time, stirring in between, until all the chocolate chips are melted.
- Add the Kahlua and mix until combined.⅓ cup Kahlua (or any brand of coffee liqueur)
- Sprinkle the white chocolate chips over the fudge and press in slightly (optional).½ cup white chocolate chips
- Refrigerate 3-4 hours until set. Cut the fudge into square chunks and drizzle with the melted white chocolate chips, if desired.additional white chocolate chips to melt and drizzle
Notes
- To make this for children or anyone who cannot have alcohol, substitute brewed coffee for the coffee liqueur.
- If you don't have coffee liqueur, you can substitute with another liqueur like Baileys, Amaretto, or hazelnut liqueur for a unique flavor.
- If you like your fudge a little less sweet, use semi-sweet chocolate chips instead of the milk chocolate chips.
- Don't over-microwave. Once the chocolate chips are about halfway melted, just keep stirring and the rest will melt while you mix.
- If you have trouble with the drizzle garnish, use white candy melts instead of the white chocolate chips.
- Store fudge in the refrigerator, up to three weeks, or in the freezer (wrapped very well) up to three months.
- Substitute the Kahlua with other liqueurs like Baileys, Amaretto, or hazelnut liqueur for a unique flavor.
- Mix in chopped nuts (walnuts, pecans) or dried fruits (cranberries, cherries) for added texture.
- Sprinkle crushed candy canes, toffee bits, or festive sprinkles for holiday-themed fudge.
- Dust the top with cocoa powder or powdered sugar for a simple but elegant finish.
- If your environment isn’t too warm, the fudge can be stored at room temperature in an airtight container for up to a week. Layer the pieces with wax paper to prevent sticking. Otherwise, store in an airtight container in the refrigerator for up to 2 weeks to maintain texture and freshness.
- To freeze, wrap individual pieces in plastic wrap or parchment paper, then store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before serving to prevent condensation.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in November 2019, and was republished with tips, step by step photos, and a recipe change in December 2024.
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Beverly Coover says
Can you use Rum Chata instead of the Kohlua and cream? How much would you add? I am dying to try this but don’t like Kuhlua.
Kristin King says
I haven't personally tried this recipe with rum chata, but I think it could work well! I would just do a direct swap. Let me know how it turns out!
Nicole Wilker says
So easy! Easy to just do 1/2 a recipe so you don't eat is all, cause you will! Try it, you'll love it!
Kristin says
Haha, I know what you mean! So glad you enjoy this recipe. Thanks! 🙂
Antonia says
Such a cool recipe! Love it! Thanks for sharing at Fiesta Friday!
Helen at the Lazy Gastronome says
I'm so far behind, but I wanted to make sure I stopped by and thanked you for sharing at the What's for Dinner party. Hope to see you again this week!