Fudge is fudge, but fudge with Kahlua is something truly special. The delectable coffee rum liqueur adds an extra warmth you can’t get anywhere else. The chocolate is smooth and creamy, which is a perfect compliment to the crunchy walnuts in Tipsy Walnut Fudge.
Chocolate just seems to make people happy…and so does Kahlua. LOL
Mix the two together and you have yourself a thick piece of chewy delicious fudge.
The walnuts add their own savory flavor, plus a crunch.
Moral of this story: make some Tipsy Walnut Fudge and make those around you happy.
Guess you could say I was on a bit of a Kahlua bender. It’s so tasty, though, and adds so much flavor to recipes. The added coffee flavor in this fudge recipe is simply scrumptious!
I even have some Kahlua left, but I might just drink it.
If you’re not familiar with it, it’s a coffee and rum liqueur. It’s great in coffee, mudslides, White Russians, Black Russians, and so many other things.
Making Tipsy Walnut Fudge
Start by lining an 8 x 8″ dish with foil.
I’ve seen others use parchment paper, or maybe it was wax paper, but foil works the best. Paper doesn’t smooth in the corners, so your fudge might look weird.
I like to use a large pot for this, because it’s much easier to stir things when you have more room.
When the pot is too small, you have to stir carefully, and who wants to be careful?
So, in a large pot stir together the marshmallow creme, sugar, evaporated milk, Kahlua, butter, and salt.
Bring this to a rapid boil, then reduce to a low boil, but here’s the important part; keep stirring.
Stirring helps the marshmallow creme and sugar break down.
More importantly, you don’t want the bottom to burn.
Stir for 5 minutes, scraping the sides, too. In that time the marshmallow creme should be completely smooth, the butter melted, and everything blended together.
Remove the pot from the heat and stir in the chocolate chips, chopped walnuts, and vanilla extract. The chocolate melts beautifully — and surprisingly quickly.
Once the chocolate is perfectly smooth, pour the fudge into the prepared 8 x 8″ dish and refrigerate so it sets up.
I hate to say this, but I didn’t time how long it takes to set up. Bad Lori!
Plan on letting it chill for maybe an hour or two, although it may not take that long.
Once the fudge is set, lift the edges of the foil to remove it from the dish. Cut the fudge into small squares and serve.
Tipsy Walnut Fudge can be stored at room temperature for about 2 weeks in a tightly sealed container. If left unsealed, it has a tendency to dry out.
Storing it in the refrigerator is your best bet to keep it moist and fresh.
If you want to make this ahead of time, you can freeze it in a tightly sealed container for up to 3 months.
After you make the fudge and let it harden in the refrigerator, but don’t cut it. Wrap it tightly in foil, then place it in a zip lock bag. The more air you keep out, the better.
Defrost it by letting it sit in room temperature, then cut the brick into squares. Delicious.
Tipsy Walnut Fudge
- 7 oz. marshmallow creme (1 jar)
- 1 1/3 cups granulated sugar
- 1/2 cup evaporated milk
- 1/3 cup Kahlua
- 1/4 cup butter
- 1/2 tsp. sea salt
- 2 cups semi-sweet chocolate baking chips (12 oz. bag)
- 1 cup milk chocolate baking chips
- 2/3 cup walnuts, roughly chopped
- 1 tsp. vanilla extract
- Line an 8 x 8" baking dish with foil.
- In a large saucepan or pot, combine marshmallow creme, sugar, milk, Kahlua, butter, and salt. Bring to a rapid boil, then reduce to medium heat. Stir constantly for 5 minutes.
- Remove from heat and stir in chocolate. Stir until smooth and melted.
- Stir in walnuts and vanilla.
- Pour into baking dish and refrigerate for 1 hour, or until set. To serve, cut into 1" or 2" squares.
Follow me on Pinterest where I hope you’ll post a picture of your Tipsy Walnut Fudge. If your picture is blurry, I’ll know you drank more than you put into the recipe. LOL
Here on the blog you can also rate the recipe and leave a comment. I love hearing from my readers, so please make yourself at home. Have a blessed day and please eat your fudge responsibly.
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