This Gingerbread Kahlua Chocolate Fudge is a chocolate fudge infused with Kahlua Liqueur, gingerbread spice, and coffee powder.
This Gingerbread Kahlua Chocolate Fudge was made 4 years ago.
At least according to the time stamp on the photos.
I do remember making it.
It was during a time when I was making a TON of fudge.
Which I do at holiday time.
And for some reason I thought, gee, people don’t want another fudge recipe I just put up four this week.
So I forgot about it.
For four years.
Until I was searching for another recipe in photos and the photos of the fudge popped up!
I thought I better put these up now before I go another four years and not put it up.
Because as it turns out over the years I have learned people do indeed want another fudge recipe. 🙂
I should have just posted it back then.
This fudge is so old that one of the items I made it with doesn’t exist anymore.
I really wish it still existed because it was really good.
So I didn’t even bother listing it in the recipe.
I just used what I would now if I made it again.
This fudge is milk chocolate based because I love milk chocolate and gingerbread together.
But you can substitute semisweet chocolate if you prefer.
They also don’t make those little gingerbread men decorations anymore.
But they do make other ones.
Feel free to use other ones or maybe sprinkles that have mini gingerbread men in them.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
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
- 1 tsp gingerbread spice
- 1/2 tsp. powdered coffee (I used Starbucks Via)
- 1/2 cup Kahlua Liqueur
- 1 ½ cups milk chocolate chips
- ½ tsp. vanilla bean paste (or extract)
- 7 ounce jar marshmallow crème
- gingerbread men decorations for garnish (optional)
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, gingerbread spice, powdered coffee, and Kahlua into a large heavy bottomed saucepan 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, 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.
Add the gingerbread men decorations if using and press them slightly into the fudge (be careful it's hot) to help them adhere better to the fudge.
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.