This Kahlua Peppermint Mocha Fudge is a chocolate fudge infused with Kahlua Peppermint Liqueur and coffee powder.
I have a weakness for all the holiday limited edition food stuff.
So when I was at the liquor store looking for the Pumpkin Spice flavor of Kahlua I was very excited to see a Peppermint Mocha flavor.
I may or may not have also purchased the Cinnamon Spice and the Gingerbread Spice version as well. 😀
I had originally thought about making peppermint patties with them but the lovely Naomi of Baker’s Royale already did that.
They look fantastic! Totally going to make some.
So I thought okay, I’ll make fudge.
I’ve become quite the awesome fudge maker.
It did not start out that way. I remember when my mom gave me her recipe for Fantasy Fudge that she makes every year at Christmas.
She doesn’t use a candy thermometer (don’t suggest that) so I figured I didn’t need to either.
My mom kept saying how easy it was.
After the 4th failed batch I gave up for years.
It would always be so dry and crumbly or fudge sauce.
Taste fine but just wasn’t the soft amazing fudge my mom made.
Then I decided I needed to start back up…this time with a candy thermometer.
I still say to people I’m not much of a candy maker but MDP is quick to point out that I am indeed a great candy maker.
I make fudge, caramels, marshmallow, lollipops, toffee, truffles, nougat, etc.
In fact other than making my own gummy bears and cotton candy (no machine) I actually make candy often.
I don’t post it often on here because people fear candy.
I’m here to tell you that with practice you can and will get better.
This fudge is proof.
I finally have discovered how to make fudge that (shhh don’t tell her) rivals my mother’s and then some.
If you want more of a coffee flavor feel free to add more powdered coffee.
However, if you want less coffee flavor use ¼ tsp instead.
If you are at all a peppermint mocha fan I say run don’t walk to make these.
Just make sure to invest in a candy thermometer.
Weber 6492 Original Instant-Read Thermometer is a cheap option.
Since I do make candy often but don’t put it on here…would you be interested in more candy recipes?
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar
- 4 oz. unsalted butter
- 1/3 cup heavy cream
- ½ cup Kahlua Peppermint Mocha Liqueur
- 1/2 tsp. powdered coffee (I used Starbucks Via)
- 1 ½ cups milk chocolate chips
- ½ cup Andes Peppermint Crunch Baking Chips
- ½ tsp. vanilla bean paste (or extract)
- 7 ounce jar marshmallow crème
- Extra Andes Peppermint Crunch Baking Chips for top
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, heavy cream, powdered coffee, and Kahlua into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer (if you have a digital most you can not attach to the side...just keep reading it every 30 seconds with an instant read) and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the milk chocolate chips and peppermint chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the vanilla bean paste and marshmallow creme and mix until well blended.
- Pour into prepared pan. Throw some extra peppermint chips on top to be festive if you like.
- Let cool to room temperature. Then lift out of the pan and onto a cutting board. Cut into whatever amount you want. I think I got about 24 pieces.