Kahlua fudge

A rich, creamy chocolate fudge flavored with Kahlúa coffee liqueur and made with a combination of milk and semisweet chocolate. Marshmallow crème gives the fudge a smooth texture, while chopped nuts can be added for a little crunch.

Yield: About 2¾ pounds
Prep Time: About 10 minutes
Cook Time: About 10 minutes, plus chilling

Ingredients:

• 1⅓ cups granulated sugar
• 1 (7-ounce) jar marshmallow crème
• ⅔ cup evaporated milk
• ¼ cup butter
• ¼ cup Kahlúa
• ¼ teaspoon salt
• 2 cups milk chocolate pieces
• ½–1 cup semisweet chocolate pieces
• ⅔ cup chopped nuts, optional
• 1 teaspoon vanilla extract

Instructions:

1. Line an 8-inch square baking pan with aluminum foil.
2. In a 2-quart saucepan, combine the sugar, marshmallow crème, evaporated milk, butter, Kahlúa and salt.
3. Bring the mixture to a rapid boil over medium heat, stirring constantly.
4. Continue boiling and stirring constantly for 5 minutes.
5. Remove the saucepan from the heat and immediately add the milk chocolate and semisweet chocolate pieces.
6. Stir until the chocolate is completely melted and the mixture is smooth.
7. Stir in the chopped nuts, if using, and the vanilla.
8. Pour the fudge into the prepared pan and spread evenly.
9. Refrigerate until completely firm.
10. Lift the fudge from the pan using the foil. Remove the foil and cut the fudge into squares.

Tip: Have the chocolate measured and ready before you begin cooking. Once the mixture has boiled for 5 minutes, the chocolate should be added immediately and stirred until smooth.

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