My most favorite liqueur is Kahlua. Did you know they claim it takes seven years to make a bottle of this Mexican liqueur? Aged to perfection I’d say. I love using Kahlua when I make some of my sweet confections. It’s rum base, coffee flavor, and slight hint of vanilla makes it the King in my book. I have a recipe for an awesome Kahlua cake, a Kahlua mousse recipe that will knock your socks off, and over the weekend I had my first taste of Kahlua fudge – oh, my dear Lord! But just when I thought it could get any better; I crafted one more Kahlua recipe to add to my trusty recipe box.
Here are two key ingredients you will need.
Here’s another hint. It goes best on vanilla ice cream.
Kahlua Hot Fudge Sauce
¼ c. heavy cream (preferably Upstate Farms)
1 tbsp. sugar, plus 1 tsp.
1 c. semi-sweet chocolate chips
1 dash of salt
1 tbsp. butter
2 tbsp. Kahlua
Place all ingredients (except Kahlua) in double boiler. Melt on low heat until sugar is dissolved and texture is smooth and creamy. Add Kahlua; mix thoroughly. Serve while warm, or keep in refrigerator until needed. Re-warm in microwave when ready to use. Makes one pint.
This hot fudge is so simple to make. And it is for certain, the most delicious hot fudge I’ve ever had, especially on homemade vanilla ice cream (pictured below).