White Russian boozy fudge

• Baking & Spices

  • 2 lbs Confectioners' sugar
  • 1 (12 ounce package Semi-sweet chocolate chips

• Beer, Wine & Liquor

  • 1/3 cup Kahlua
  • 2/3 cup Vodka

Found on thedecoratedcookie.com

Ingredients

• 1 (12 ounce) package (2 cups) of semi-sweet chocolate chips
• 2 pounds (about 8 cups) confectioner’s sugar
• 2/3 cup vodka
• 1/3 cup Kahlua

Directions

• Line a 9 x 13 inch baking pan with parchment paper. Crease the edges so the sides are also lined and you can later use the parchment paper to lift the fudge out of the pan. If necessary, snip the corners of the paper with scissors.
• Place the chocolate chips in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to melt at 30 second, then 15 second, intervals just until almost melted, stirring well each time. Stir well using the residual heat until the chocolate is fully melted.
• While the chocolate is melting, place the confectioner’s sugar in a large bowl. Whisk the vodka and Kahlua into the sugar. The mixture will look like icing.
• When the chocolate is melted, quickly pour the chocolate into the sugar and liquor mixture and stir very well. Scrape the chocolate, liquor and sugar mixture into the prepared baking pan. Spread evenly with a spatula or, if thick, your hands.
• Let the fudge set at room temperature or in the refrigerator, about one hour. Lift from the pan and cut into squares.
• Makes 60 one-inch pieces.