Thursday, December 6, 2007

Kahlua Walnut Chocolate Fudge

After making the Amaretto Pecan Fudge with the milk chocolate I was ready for a foray into the use of semi sweet chocolate. A friend once told me that the richest brownies use instant coffee, so Kahlua seemed the perfect liqueur to pair with the chocolate.

3C semisweet chocolate
1 can sweetened condensed milk
2 oz. sweet butter
2T Kahlua
2C chopped walnuts

Melt the chocolate, butter and condensed milk in a double boiler over medium low heat. As you stir it with a wooden or bamboo spoon, look for it to thicken and separate from the pan after it has melted completely. If this doesn't happen, you will have a very soft fudge that will have to be coated with cocoa powder in order to be handled and to keep it from sticking to the plate. As soon as you have the thicker stage achieved, take the fudge off the heat and stir in the Kahlua, beating it until it gets a satin finish, a bit duller than the bright shine of melted chocolate. Stir in nuts, incorporate well, then place in an 8"x8" buttered pan or one that has been lined with parchment paper. Refrigerate until cooled, then cut into squares, plate and serve.

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