Kahlua Fudge Sauce Recipes

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

Steps:

• Over a double boiler* on low heat, combine chocolate chips, heavy cream, and butter.
• Stir until chips are melted and mixture is smooth.
• Remove from heat, stir in coffee liqueur.
• Serve warm.
• *Can also be melted in the microwave on a low temperature, stirring occasionally and being sure not to burn the chocolate.

Steps:

• 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.
• Make about 2-3/4 pounds.

Steps:

• Place milk in a small saucepan; cook 5 minutes over low heat. Combine water, cocoa and espresso in a small bowl; stirring until granules dissolve. Stir cocoa mixture into milk; cook 5 minutes, stirring frequently. Stir in liqueur; cook 1 minute. Remove from heat. Serve warm or chilled.

Steps:

• In a medium saucepan, melt margarine. Remove from heat and stir in cocoa, sugar and salt until they dissolve. Stir in evaporated milk and syrup until well combined. Stir in cornstarch mixture. Return to heat and bring to a boil. Cool sauce and stir in vanilla. Serve warm over ice cream. Can be refrigerated and warmed for future use.

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

Steps:

• In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.

Steps:

• Line a 8 or 9-inch square baking dish with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.
• In a large, heavy saucepan, combine condensed milk, Kahlua, and coffee granules.
• Bring to a simmer over medium heat; simmer for 2 minutes, stirring constantly until mixture thickens slightly.
• Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the pecans and vanilla, stirring well to combine.
• Spread evenly into aluminum lined pan.
• Refrigerate for 2 hours or more.
• Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, cook and stir white chocolate over low heat until melted. Add milk and remaining butter; stir until blended. Remove from heat; stir in pecans and Kahlua., Spread into prepared pan. Refrigerate, covered, 2 hours or until firm. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.