Bacon Kahlua and Espresso Bean Fudge

December 12, 2014 1:33 am Published by 2 Comments

bacon-kahlua-and-espresso-bean-fudge-recipe

Bacon Kahlua And Espresso Bean Fudge

This is quite possibly the best fudge you will ever eat. If you love bacon, booze, coffee and chocolate, you need to make it. Now! And since the holiday season is all about indulging in your favorite foods and going overboard on desserts, this fudge is the perfect recipe for satisfying your need for salty, sugary, boozy, bacony goodness. With only 5 ingredients, this is also a recipe that you can whip up really fast during the busy holiday season. Serve it at your holiday party or take it to a potluck Christmas event. It also makes a great homemade bacon gift!

To give as a gift, allow to firm up in the fridge for 24 hours. Cut the fudge into squares. Wrap a small square of 10-12 fudge pieces in waxed paper. If you want, you can stack several squares of fudge in a pile. Then wrap this delicious bundle in brown paper or holiday wrapping paper. Tie with a ribbon or string. Keep in the fridge until it’s time for gift giving. You may add an assortment of nuts to this fudge if your gift recipient likes their fudge with nuts.

bacon-kahlua-and-espresso-bean-fudge

Bacon Kahlua And Espresso Bean Fudge Ingredients:

1 lb. cooked, chopped bacon
14 oz. 72% cacao dark chocolate, chopped (from Trader Joe’s Pound Plus bar)
1 can sweetened condensed milk
½ cup Kahlua
½ cup chocolate-covered espresso beans, chopped.

Bacon Kahlua And Espresso Bean Fudge Instructions:

1.Line a 9″ x 9″ Pyrex dish with wax paper. Spray with non-stick cooking spray or use butter to grease the paper.

2.In a medium pot over low heat, combine all ingredients except the bacon. Stir frequently as everything melts together. As soon as all the chocolate is melted and the ingredients are combined, add the bacon and stir until it is incorporated into the fudge. Remove from heat.

3.Pour the fudge evenly into the Pyrex dish. Smooth with a spatula so the surface is flat. Cover with wax paper and put in the fridge. Allow to cool for 2-3 hours before serving.

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This post was written by Bacon Babe

2 Comments

  • Lola says:

    First, those look awesome!! Can’t wait to make them. Second, what do you think of Irish cream instead of kaluha? And third, what kind of bacon did you use? Thick or thin? Thanks

    • Bacon Babe says:

      I think this would be great with Irish Cream–yummy! Try it out and let us know. 🙂 We used a thicker cut of bacon but you could use whatever you prefer.

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