This Kahlua Fudge recipe is a fast way to make silky smooth and creamy homemade candy with a bit of booze mixed into each bite. It’s a delicious alcohol-infused treat with a caffeine kick! No-bake and made in the microwave, this is the perfect for holiday cookie trays and grown-up gift giving.

a couple of Kahlua Fudge on the plate with a bottle of Kahlua in the background.

Kahlua Chocolate Fudge Recipe

Our easy Kahlua Fudge recipe turns your favorite Kahlua and cream cocktail into the form of candy! With almost the same simple steps and similar ingredients as my Fireball Fudge and other easy fudge recipes, preparing Kahlua fudge with condensed milk creates a soft, rich, and creamy candy that’s ready to serve as soon as it sets.

This fuss-free, foolproof coffee and cream fudge is spiked with a splash of Kahlua, so it’s appropriate for adults only.

Kahlua Fudge Ingredients

Chocolate chips: Be sure to use a good quality brand of milk chocolate chips or semi sweet chocolate chips. I like using Ghirardelli brand to make my kahlua chocolate fudge because they will melt and taste much better than some of the generic or store bought brands.
Sweetened condensed milk: You can not substitute evaporated milk for the sweetened condensed milk in this recipe. They are typically sold in the same sections in the grocery store baking aisle but they are not interchangeable!
Unsalted butter
Instant espresso powder: In this recipe, be sure to use instant espresso powder instead of ground espresso beans. The amount does not overwhelm the coffee taste; it just enhances the flavor of the chocolate and Kahlua in the fudge. You can adjust the amount to use a little more or less according to your preferences, or you can choose to omit it if desired.
Kahlua rum and coffee liqueur: Kahlua adds a rich, complex flavor to this chocolate fudge. It brings in hints of coffee and caramel, along with the warmth of rum.
Vanilla extract: Vanilla adds a subtle sweetness and a depth of flavor that helps to balance the richness of the chocolate and the complexity of the Kahlua.

See the recipe card for full information on ingredients and quantities.

a couple of Kahlua Fudge on the plate with a bottle of kahlua on the background.

How to Make Kahlua Fudge

Melt The Mixture: Microwave the chocolate chips, sweetened condensed milk, butter, and instant espresso powder on high for 1 minute 30 seconds.
Sit and Stir: Allow the ingredients to sit for 30 seconds to allow the chips to soften. Then add the Kahlua and vanilla extract. Whisk until smooth, heating the mixture for an additional 20-30 seconds if needed.
Pour in the Pan: Pour the fudge into the baking pan and spread it into an even layer. Tap the pan on the counter to remove any air bubbles.
Set, Slice, and Serve: Chill in the refrigerator to set for a minimum of 4 hours or up to overnight. Slice into 64 1×1 inch pieces and serve. Enjoy!

Melt the mixture in a large bowl. Whisk until all the ingredients. Pour the fudge into the baking pan. Once the fudge has set, and hardened, place the fudge onto a cutting board and slice.

How To Melt Using the Double Boiler Method

If you do not have a microwave, you can heat the same ingredients in a double boiler over medium heat until the chips start to melt. Be very careful not to get any moisture from the double boiler into the bowl or it can cause the chocolate chips to seize up when stirring. If this happens, you will need to start over with a new batch of ingredients.

Serving Suggestions

Liqueur fudge desserts are not only delicious, but they’re a fun way to chew your booze by turning an innocent slice of creamy chocolate into an alcohol-infused Kahlua candy.

Grown-up treats are great for adult parties, holidays, and gift-giving. But if you’re serving sweets for the kids too, why not set out some of my other fun fudge on the side? from Candy Corn Fudge to Cookie Dough Fudge to Unicorn Fudge, and so many more, I’ve got an easy recipe for almost any occasion!

Tips & Variations

Kahlua Fudge scattered on the table with chocolate chips.

Liqueur is NOT For The Littles: Be sure to label this fudge as “adults only,” as the alcohol from the Kahlua liqueur does not cook off at all when made.
Prepare Your Pan: I highly recommend you like your pan with parchment paper. Be sure to have a long enough piece to allow enough of the parchment paper to hang over the sides. This will make lifting the Kahlua fudge out of the pan easier after refrigeration for slicing into individual portions.
Melting In The Microwave: A 1000 watt microwave was used for melting the chocolate chips for this recipe. You may have to adjust the amount of time and strength for your fudge according to the microwave you use.
Create Some Crunch: You can stir in ½ cup chopped pecans or walnuts to the warm fudge mixture before pouring it into the prepared 8×8 pan. You can also sprinkle some extra chopped nuts to the top of the fudge as a garnish, before refrigerating the Kahlua fudge to set.
Cut Your Candy: You can cut this fudge into larger pieces if desired. I find that if I cut rows of 5×5 it will yield 25 pieces, or 6×6 it will yield 36 pieces of Kahlua fudge from this size pan.

Proper Storage

To Store: This Kahlua fudge is best stored in an airtight container, in the refrigerator, for up to 2 weeks.
To Freeze: To freeze, wrap the fudge tightly in plastic wrap, then aluminum foil, and freezer for up to 2 months. Thaw completely in the refrigerator before serving.

bitten a piece of Kahlua Fudge served over wooden board.

More Easy Homemade Fudge Recipes

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Kahlua Fudge

Author — Jennifer Fishkind

Serves —

Microwave Kahlua Fudge has a sweet coffee-like taste and creamy, silky texture. The best chocolate fudge spiked with a bit of booze!

Print Rate Pin Save

Prep Time 10

Cook Time 0

Chill Time 4

Total Time 4 10

Ingredients

▢ 3 cups milk chocolate chips
▢ 14 ounces can sweetened condensed milk
▢ 4 tablespoons unsalted butter cold and cubed
▢ ½ teaspoon instant espresso powder
▢ ¼ cup Kahlua rum and coffee liqueur
▢ 1 teaspoon vanilla extract

Instructions

Line an 8×8 straight sided metal baking pan with parchment paper. Be sure to have a long enough piece to allow enough of the parchment paper to hang over the sides. This will make lifting the Kahlua fudge out of the pan easier after refrigeration for slicing into individual portions.
In a large microwave safe bowl add the milk chocolate chips, sweetened condensed milk, unsalted butter and instant espresso powder. Be sure to cover as much of the milk chocolate chips as possible with the sweetened condensed milk but do not stir at this point. The butter cubes should be on the top of the other ingredients.
3 cups milk chocolate chips, 14 ounces can sweetened condensed milk, 4 tablespoons unsalted butter, ½ teaspoon instant espresso powder
Microwave on high for 1 minute 30 seconds. Allow the ingredients to sit for 30 seconds in the bowl, to allow the chips to continue to soften, before adding the Kahlua and vanilla extract. Whisk until all the ingredients are fully incorporated and the fudge is smooth. You may need to heat the mixture for an additional 20-30 seconds if needed to get a smooth Kahlua fudge mixture.
¼ cup Kahlua rum and coffee liqueur, 1 teaspoon vanilla extract
Pour the Kahlua fudge into the prepared metal baking pan and spread it into an even layer. Tap the pan on the counter a couple times to force any air bubbles that may be in the fudge to the surface.
Place the Kahlua fudge into the refrigerator to set for a minimum of 4 hours or up to overnight.
Once the fudge has set, and hardened, gently lift the overhanging parchment paper and lift the fudge from the pan. Place the fudge onto a cutting board and slice it into 64 1×1 inch pieces. Plate and serve.

Jenn’s Notes

Storage:

To Store: This Kahlua fudge is best stored in an airtight container, in the refrigerator, for up to 2 weeks.
To Freeze: To freeze, wrap the fudge tightly in plastic wrap, then aluminum foil, and freezer for up to 2 months. Thaw completely in the refrigerator before serving.

Tips:

Be sure to label this fudge as “adults only” as the alcohol from the Kahlua liqueur does not cook off at all when made.
I highly recommend you line your pan with parchment paper. Be sure to have a long enough piece to allow enough of the parchment paper to hang over the sides. This will make lifting the Kahlua fudge out of the pan easier after refrigeration for slicing into individual portions.
Be sure that you are using instant espresso powder and not just ground espresso beans to add to the recipe. The amount does not give an overwhelming coffee flavor, it just enhances the flavor of the chocolate and Kahlua in the fudge. You can adjust the amount to use a little more, or less, according to your preferences or you can choose to omit it if desired.
Be sure to use a good quality brand of milk chocolate chips (Ghirardelli brand was used for this recipe) as they will melt and taste much better than some of the generic or store brands will.
If you do not have a microwave, you can heat the same ingredients in a double boiler over medium heat until the chips start to melt. Be very careful not to get any moisture from the double boiler into the bowl or it can cause the chocolate chips to seize up when stirring. If this happens, you will need to start over with a new batch of ingredients.
You can not substitute evaporated milk for the sweetened condensed milk in this recipe. They are typically sold in the same sections in the grocery store baking aisle but they are not interchangeable.
A 1000 watt microwave was used for melting the chocolate chips for this recipe. You may have to adjust the amount of time and strength for your fudge according to the microwave you use.
You can stir in ½ cup chopped pecans or walnuts to the warm fudge mixture before pouring it into the prepared 8×8 pan. You can also sprinkle some extra chopped nuts to the top of the fudge as a garnish, before refrigerating the Kahlua fudge to set.
You can cut this fudge into larger pieces if desired. I find that if I cut rows of 5×5 it will yield 25 pieces, or 6×6 it will yield 36 pieces of Kahlua fudge from this size pan.