This Easy Microwave Kahlua Fudge is a rich, boozy, ultra-smooth chocolate treat that takes just minutes to prepare. If you love easy holiday candies—and especially if you love Kahlua—this layered fudge is about to be your new signature dessert. It’s creamy, chocolatey, and has just the right hint of coffee liqueur that makes it feel special and grown-up. No stovetop, no candy thermometer—just simple microwave melting and mixing to create an easy chocolate fudge.
This is the perfect holiday party treat, edible gift, or dessert to have in your freezer for surprise guests. Whether you keep it all for yourself or box it up as a homemade gift, this is one of the best fudge recipes you’ll find yourself making again and again.
Why You’ll Love This Easy Microwave Fudge
- It’s make-ahead friendly. It refrigerates well and freezes beautifully.
- Your stovetop is not required. Everything melts in the microwave in short increments.
- Kahlua adds incredible flavor. It brings a coffee-kissed richness that pairs perfectly with chocolate (just like my Kahlua Cake!)
- It’s perfect for gifting. Cut into small squares and wrap in holiday tins or bags along with my Kahlua Brownies!
Ingredients You’ll Need
- semisweet chocolate chips
- white chocolate chips
- salted butter
- powdered sugar
- Kahlua (or your favorite coffee liqueur)
How to Make Microwave Kahlua Fudge
Here’s a quick overview of how easy it is:
- Prepare the pan. Line an 8×8-inch Pyrex pan with foil, making sure there’s enough overhang for easy lifting. This helps you remove the fudge cleanly for slicing.
- Make the First Layer. You’ll melt semisweet chocolate, white chocolate, and butter in the microwave in short bursts. Once the mixture is smooth, whisk in powdered sugar and Kahlua until creamy. Spread it into the pan and press plastic wrap on top to help it level.
- Make the Second Layer. In a separate bowl, melt white chocolate and semisweet chocolate. Stir in butter and more Kahlua to make a silky second layer. Remove the plastic wrap from the first layer and spread the second one over the top.
- Chill. Refrigerate until firm, then lift out the foil and cut into small squares.
Recipe Tips
- Use good-quality chocolate chips. Higher-quality chocolate melts smoother and tastes richer.
- Microwave slowly. Short intervals with stirring prevent scorching.
- Don’t skip the foil. It makes slicing MUCH easier.
- Refrigerate fully. Cold fudge slices cleanly with minimal smudging.
- Use a sharp, hot knife. Dip the knife in hot water, wipe dry, and slice for perfect edges.
- How to Store Kahlua Fudge: Store in the refrigerator in an airtight container for up to 1 week. To freeze, wrap tightly and freeze up to 2 months. Thaw in the refrigerator before serving.
Variations & Add-Ins
Give your fudge a personal twist!
- Top it with flaky sea salt: A little sprinkle turns it gourmet.
- Add nuts: Walnuts, pecans, or almonds add richness and crunch.
- Use different liqueurs: Baileys, Amaretto, or Frangelico all work beautifully.
- Add espresso powder: Boost the coffee flavor even more.
When to Serve Kahlua Fudge
This rich and boozy fudge is wonderful for:
- Holiday dessert platters
- Hostess gifts
- Cookie exchange parties
- New Year’s Eve parties
- Valentine’s dessert boards
- Late-night chocolate cravings
It’s also a fun addition to Christmas cookie spreads because it adds a different texture and flavor from traditional cookies.
Author’s Note:
“If you love quick and easy homemade candies, this Microwave Kahlua Fudge is a recipe to keep in your collection. I make it every holiday season because it comes together fast, travels well, and always disappears quickly from the dessert table. The hint of boozy Kahlua makes it an extra special treat for the grown-ups!” -RecipeGirl
Easy Microwave Kahlua Fudge
Equipment
- 8×8-inch pyrex pan (for the fudge)
- glass bowl (microwave-safe bowl)
Ingredients
1st LAYER:
- 3 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 4 tablespoons salted butter
- 3 cups powdered sugar
- 1 cup Kahlua
2nd LAYER:
- 1 cup white chocolate chips
- ½ cup semisweet chocolate chips
- 4 tablespoons Kahlua
- 2 tablespoons salted butter
Instructions
- Line an 8×8-inch pyrex pan with foil hanging over the sides.
PREPARE THE 1st LAYER:
- In a large microwave-safe bowl, combine the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and butter. Microwave at 1 minute intervals, stirring after each, until melted and smooth.
- Whisk in the powdered sugar and Kahlua until the mixture is smooth. Place the mixture in the prepared pan, and lay a sheet of plastic wrap over the top; press and smooth the top down.
PREPARE THE 2nd LAYER:
- In a medium microwave-safe bowl, melt 1 cup of white chocolate chips and ½ cup of the semisweet chocolate chips (at 30-second intervals) until smooth. Then beat in the butter and Kahlua until smooth. Remove the plastic wrap from the 1st layer and pour the 2nd layer on top. Smooth the top with a rubber spatula. Refrigerate until firm.
Notes
- Short burst in the microwave with stirring prevent scorching.
- Using foil to line the pan makes slicing MUCH easier.
- Cold, refrigerated fudge slices cleanly with minimal smudging.
- Use a sharp, hot knife. Dip the knife in hot water, wipe dry, and slice for perfect edges.
- How to Store Kahlua Fudge: Store in the refrigerator in an airtight container for up to 1 week. To freeze, wrap tightly and freeze up to 2 months. Thaw in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
