Kahlua and Dark Chocolate Fudge

By Eat More Chocolate Team      

April 16, 2015

0.0 0

This has using Irish cream and pistachio fudge as my master recipe, but feel free to use any other type of liquor or nuts!

  • Yields: 40 Servings.


Line a 8x8 square baking pan with tin foil and lightly grease it.

In a medium sauce pan, on low heat, combine all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.

Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly into prepared pan. Let cool until set, remove foil and cut into small squares.

I store the fudge in an air tight container for up to two weeks.


You can use baking bars instead of chocolate chips as the content of fat and sugar is different and you will obtain a better result. The only downside is that they are more expensive since you will need 36 ounces. For me the chocolate chips worked fine

Source: http://www.eatgood4life.com/kahlua-and-darck-chocolate-fudge/


36 oz dark chocolate chips, I always use the Ghirardelli brand, 3 bags

1 can sweetened condensed milk, I use organic

1/2 cup Kahlua liquor plus 3-4 tablespoons

1/3-1/2 cup raw pistachios