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Kahlua Cream Fudge
1 1/3 C. granulated sugar
1 (7 oz.) jar marshmallow creme
2/3 C. evaporated milk
1/4 C. butter
1/4 C. Kahlua
1/4 t. salt
2 C. semi-sweet chocolate pieces
1 C. milk chocolate pieces
2/3 C. chopped nuts
1 t. vanilla
Line 8-inch square baking pan with foil.
In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and
salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from
heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into
prepared pan. Refrigerate until firm. To serve, cut in squares.
Yield: about 2 3/4 lbs.