As a little something for the holidays, I usually make batches of cookies and wrap them in cellophane bags. This year I wanted to do something different. Since I see everyone at various points in the month I wanted something that would keep longer. I tested out a fudge recipe last night and was happy with the results. Very chocolaty and smooth with a hint of Kahlua. I choose not to add nuts to keep the texture smooth.
I picked Kahlua fudge after searching online for different types of fudge. I wanted something a little more special than plain chocolate. The Kahlua ended up making the fudge a bit more pricey and the flavor is subtle; so feel free to skip it. It does add that little something though :). You can substitute the chips for different types for fudge variations. For example, you can use peanut butter chips for peanut butter fudge. The variations are endless. I plan on making eggnog fudge next!
Ingredients: makes 2 3/4 pounds about 65 small squares
1 1/3 cups sugar7 ounces marshmallow creme2/3 cup evaporated milk1/4 cup butter1/2 cup Kahlua1/4 teaspoon salt1 cups semisweet chocolate pieces1 cup milk chocolate pieces1 teaspoon vanilla
Method:
- Line 8-inch square baking pan with foil.
- In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, and salt.
- Bring to a rapid boil, stirring constantly for 5 minutes.
- Remove from heat; add all chocolate and Kahlua.
- Stir until melted.
- Add vanilla.
- Turn into prepared pan.
- Refrigerate until firm.
- To serve, cut in squares
Nutrition Facts: Amount Per Serving
Calories 64.5Total Fat 2.0 gSaturated Fat 1.2 gPolyunsaturated Fat 0.1 gMonounsaturated Fat 0.7 gCholesterol 1.4 mgSodium 10.8 mgPotassium 27.9 mgTotal Carbohydrate 10.1 gDietary Fiber 0.3 gSugars 8.6 gProtein 0.4 g
Weight Watcher Points: 1 point per serving