30-Minute Kahlua Peppermint Mocha Fudge
Rich chocolate fudge infused with coffee liqueur and studded with peppermint crunch pieces creates an indulgent holiday treat. The combination of Kahlua Peppermint Mocha liqueur and powdered coffee delivers deep mocha flavor, while Andes baking chips add refreshing mint crunch throughout. Perfect for holiday parties, gift-giving, or winter entertaining when you want something more sophisticated than basic fudge. The marshmallow creme ensures silky texture while the candy thermometer technique guarantees proper consistency every time.
Ingredients
- 2 cups granulated sugar
- 4 oz unsalted butter
- ⅓ cup heavy cream
- ½ cup Kahlua Peppermint Mocha Liqueurregular Kahlua + 1/4 tsp peppermint extract1:1dairy-freealcohol-free
adds coffee flavor, loses peppermint
- ½ tsp powdered coffee
- 1 ½ cups milk chocolate chips
- ½ cup Andes Peppermint Crunch Baking Chipscrushed candy canes1:1budget-friendly
more intense mint
- ½ tsp vanilla bean paste
- 7 oz marshmallow creme, jarmarshmallow fluff1:1gluten-freekosher
same texture
- Andes Peppermint Crunch Baking Chips, for toppingcrushed candy canes1:1budget-friendly
more intense mint
Instructions
- 1
Line 8x8 inch pan with parchment paper with overhang and coat with baking spray
- 2
Combine sugar, butter, heavy cream, powdered coffee, and Kahlua in large heavy-bottomed saucepan
- 3
Bring mixture to boil over medium heat
- 4
Attach candy thermometer, reduce heat to just above medium low, and cook 7-10 minutes until thermometer reads 234°F, stirring constantly
- 5
Remove from heat and add milk chocolate chips and peppermint chips, stirring vigorously with wooden spoon until chocolate melts and mixture is smooth
- 6
Add vanilla bean paste and marshmallow creme, mixing until well blended
- 7
Pour into prepared pan and top with extra peppermint chips if desired
- 8
Cool to room temperature, then lift from pan onto cutting board and cut into pieces
Tips
Use a candy thermometer for accuracy - soft ball stage at 234°F is crucial for proper fudge texture and prevents grainy results.
Stir constantly during cooking to prevent burning, and use a heavy-bottomed pan for even heat distribution.
Let cool completely before cutting for clean edges - rushing this step results in messy, uneven pieces.
Good to Know
Room temperature in airtight container for 1 week, refrigerated for 2 weeks
Can be made 3 days ahead - store covered at room temperature
Cut into squares and serve at room temperature for best texture
Common Mistakes
Use candy thermometer to avoid grainy texture from overcooking
Stir constantly to prevent burning and ensure smooth mixture
Cool completely before cutting to avoid messy, uneven pieces
Substitutions
Dairy-Free Swaps
adds coffee flavor, loses peppermint
Gluten-Free Swaps
General Alternatives
more intense mint
FAQ
Can I make this without a candy thermometer?
While possible using the soft ball test in cold water, a thermometer ensures consistent results. The mixture should form a soft ball when dropped in cold water at proper temperature.
What if I don't have Kahlua Peppermint Mocha liqueur?
Regular Kahlua plus 1/4 teaspoon peppermint extract works well, or substitute with strong coffee and peppermint extract for alcohol-free version.
How long does this fudge keep?
Store at room temperature for up to 1 week or refrigerate for 2 weeks in airtight container. Freezes well for up to 3 months wrapped tightly.