mudslide fudge

mudslide fudge
  • 1 1/3 cups white sugar
  • 1 (7 ounce) jar marshmallow cream
  • 2/3 cup evaporated milk
  • 1/2 cup unsalted butter
  • 1/4 cup coffee-flavored liqueur (such as Kahlua®)
  • 1/4 teaspoon salt
  • 2 1/2 cups semisweet chocolate chips
  • 1 1/2 cups milk chocolate chips
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract


  1. Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract.
  2. Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.

08/20/2019
mudslide fudge, recipe PT15M PT1H 5 455 calories

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