Kahlua and Dark Chocolate Fudge

Right before Christmas I made Irish cream and pistachio fudge which made it to my Christmas goodie bag. It was a real success so I figured I had to make another batch. We didn’t get to enjoy the Irish cream batch because I had to give it all away to family and friends so we really had to have it again. This time I made it with dark chocolate and a different type of liquor.

The Irish cream fudge used white chocolate which is the chocolate that is highest in fat and sugar so the texture was slightly different nevertheless the dark chocolate and Kahlua fudge was also fantastic.

You can use another type of liquor, nuts or even use bittersweet chocolate if you prefer. You can get creative and make your own version. I am pretty much using the Irish cream and pistachio fudge as my master recipe.

Anyhow if you get to make this I hope you enjoy it!


Kahlua and Dark Chocolate Fudge

Miryam's original recipe

Yield: 40 pieces


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



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.

NOTE: 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 :-)

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  1. Looks yummy can’t wait to try it!

  2. Is that the sweetened thick condensed milk or just regular condensed milk and what size can?

    Love your site, I just found it and will be back.

  3. Swiss,

    I used sweetened condense milk. The can size is about 14 oz or about 400gr, hope I have answered your questions and thanks for visiting my blog :-)

  4. OMG – to die for! the texture looks marvelously rich!

  5. Looks amazing! what size pan? i’m guessing 8×8?

  6. Brenda,

    you are correct, 8×8 :-)
    Thanks for visiting

  7. I just tried this tonight…my boyfriend and I loved it! I’m munching on a piece right now with a glass of frosty milk!

  8. gonna try with Kahlua peppermint mocha

  9. Suzie, let me know how it turns out :-)

  10. I made some today for a friends birthday tomorrow I added more Kahlua because I’m a rebel and didn’t out any type of nuts because I know she’s allergic … I’m excited to try these when they’re cooled off … :)

  11. This sounds delicious! Is this gluten free? If not, how can I make it GF? Thanks

  12. Made this over the weekend and it came out great. Have given some away in holiday goody bags and have gotten great feedback from the recipients who are now asking for the recipe! Thanks for sharing Miryam! I forwarded the recipe from your site so they’ll know about you now, too! Happy Holidays and Happy New Year!

  13. Hi Miryam, 
       I just love Kahlua! And i love fudge, so i just had to try it. I made it about an hour ago and I’m wondering how long it takes to set up or get hard? I can’t wait to try it! Thanks for the recipe.

  14. Hi Miryam,
      Thank-You for answering me so quick!!  Well, I waited a few more hours & had my brother try it. Of course, he L_O_V_E_D   it!!  I tried it later and it was the BOMB!!  I’m sure all the people I share it with will want the recipe, so I will kindly give them your site so they can get it from You, the owner.
      Thanks again for this Wonderful recipe.

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