By Kim1 on December 12, 2002
"This is a wonderful tasting Fudge. Prep time does include hardening time."
Serving Size: 1 (1487 g)
Servings Per Recipe: 1
"Very rich, flavorful fudge. Set up nicely and was a great addition to our cookie tray this Christmas. I agree that it doesn't have a strong Kahlua taste, so I increased the amount of Kahlua to almost double the stated amount. Turned out great. Thanks."
"Very quick and easy to make. I also used 1/3 cup Kahlua (homemade). I added pecans to mine, but I roasted them in the oven (350 degrees for 10 mins) before hand. Instead of milk chocolate pieces I used dark chocolate.I also added 2 tbsp of vanilla instant cappuccino. The fudge set up nicely. A good tip to remember is, if you want the best flavor use the best ingredients."
"This fudge turned out wonderful. I love that you don't have to use a candy thermometer, just a timer and it turns out great. Made two batches to put in Christmas packages and both came out perfect. I did up the Kahlua amount to 1/3 cup and still couldn't really taste the Kahlua that much, but the flavor is so good that I didn't mind. This one's a keeper!"
"I made this last night as part of my gift to give to my co-workers. This is a very smooth and creamy fudge. I did not add any nuts, personal preference. Mine set up perfectly, actually it set up before even putting it in the refrigerator. The recipe as stated give the fudge a mild hint of the Kahlua. Like some other posters have said, next time I will add 1/2 cup of Kahlua. Thank you for sharing your recipe."
"This was oh so good!!! And that is already a understatement. i did make some changes to this recipe. I added the kahlua last...after all the chocolate had melted. I also increased the kahlua to 1/2 cup. It was very smooth and yummy. I did put the fudge into the freezer after it had cooled, so that it will be HARD. Just makes the cutting a lot easier, and I used a hot knife to cut the fudge."
"Five stars for a great recipe that can be easily adapted to personal tastes and still turn out fabulous. This is SO good. Rich and very decadent. I made some changes like other reviewers. I used 2 cups special dark chips and 1 cup semi-sweet. I added 1 TBSP instant coffee and upped the Kahlua to 1/2 cup.
When cooking, I kept the Kahlua out of the boiling process and added it to the mixture (with the vanilla) after the chocolate had started to cool the sugar mixture. I also started the 5 min. boiling timer after the mixture had come to a full rolling boil. Finally, after adding the chocolate, kahlua and vanilla, I beat the mixture with a wooden spoon for about 10 min. In my father's fudge recipe with corn syrup, sugar, etc. you have to beat the mixture until it loses it's glossy shine and becomes dull after incorporating air. I think it helps the fudge set up but that's just me. This was a great recipe!"
"Very good, I use this as a go-to recipe for fudge. I've substituted buttershots, amaretto, vanilla and raspberry liqueurs for the kahlua (in separate batches obviously) with equally delicious results. I also have a reather heavy hand with the alcohol because sometimes its a little hard to taste. Its a very quick and easy recipe, sets up nicely with a smooth texture."
"I'm giving this 3 stars just because I liked the flavor. Otherwise, it would be a 1. After reading back over the reviews, it must just be me, because 20 hours after putting it in the fridge, my fudge has not hardened at all. I run a knife through it, and it fills right back in. It honestly has the consistency of brownie batter. I was making this for cookie gift baskets for my son's teachers; thankfully I was able to fill the tins up with the snickerdoodles and cheesecake cookies I also made. The ONLY difference between what I did and what the recipe says: I didn't put the nuts in."
"I've been making this fudge for years and it always gets raves from my friends. I use 1/3 cup of Kahula and think it adds just enough of the fabulous flavor."
"Made this and it turned out beautiful. Looked very nice and had a wonderful texture. Took it to work and got a lot of compliments. Here are the modifications I made. I used 1/3 cup Kahlua. I used Ghiradelli chips that were 63% cocoa. These were more like a dark chocolate type of chips. This made it not quite so sweet. I read some reviewers had an issue with the fudge setting up. Mine started setting up after I put it in the baking pan. I would advise to start timing the 5 minute cooking time after the sugar/marshmallow mixture comes to a rolling boil. Great recipe, making a batch for the family of Foodies for Christmas."
"I felt this was the best fudge so far. I really didn't get much Kahlua flavor, but that suited me fine. This was rich and creamy and setup very well. I think it would have been even better with Macadamia nuts. Maybe I'll try that next time. Thanks for posting !"
"So yummy and gooey. I doubled the Kahlua, added in a little instant coffee powder omitted the nuts and followed the rest of the recipe to the T. It didn't quite set up right, but leaving it in the fridge solves that problem. Will definitely make again, (and perhaps I'll lower the butter a smidge)."
"I would like to retract my last review. After putting in the fridge for 2 hours, it firmed up nicely and I have left it out now for an hour and it has stayed firm, but, soft. It does a lovely flavor too."
"This fudge never firmed up after I followed the directions very carefully and used all the ingredients listed. I put it in the frig over night and this morning it was still runny. I was very disappointed to say the least. I was going to take this to work for one of our Atty's birthdays. I am going to try and do this again to see if there is something I may have missed, but first I am going to try and reheat the fudge tonight to see if that will work for me."
"This was really good fudge but soooo chocolatey!! I'm definitely going to make it again, but I think next time I'll use just 1 cup each of the simisweet and the milk chocolate. I followed the other reviews suggestions of using 1/2 cup of Kahlua, and added it after adding the chocolate. Made half the batch with pecans and the other 1/2 without. I originally made this for my MIL, but didn't end up seeing her, so I took it to work, where it went really fast! Thanks for the recipe!"
"This is one forgiving recipe! First of all, I didn't have milk chocolate, so I had to substitute dark chocolate. After I started boiling the ingredients, I decided I would like a mocha flavor to go with the Kahlua, so I grabbed the instant coffee that was next to my grandmother's stove. I poured it in and thought that it looked awfully funny for instant coffee, so I read the label better. "Instant Tea" :-O Somehow it managed to turn out well anyway and the tea was not detectable when it was finished. :-) Thanks for the great recipe!"
"DECADANT!!!! This is our new favorite fudge. So rich and chocolatey. I do think, I will add a bit more Kahlua next time just to enhance the Kahlua flavor. Will be making this again."
"This was a wonderful addition to my cookie tray.....I loved the texture of this fudge. Creamy and rich as fudge should be."
"I have made this fudge for years and never had anyone say they didn't love it!!!! It's easy to made anytime of the year for any party or get-together."
"I made this fudge recipe yesterday. Outstanding! It was so creamy and nice. I used one half Cup of Kaluha but the rest as stated. Even my DH said it was great and he's not much for sweets."