This isn’t my recipe…I can only take credit for finding it on Allrecipes.com when I was looking at recipes that didn’t have a photo linked to them. And love was born….I am not a drinker, haven’t had a drink in over 6 years……no, I’m not an alcoholic. I just chose not to drink because of a stomach surgery I had over 6 years ago. I do use it in my cooking and baking. And this recipe was amazing and dangerous…wink wink. If you don’t watch yourself, you will end up inserting a straw and privately going to a corner to have your alone time with this chocolately sinful delight. I’m smiling as I type because, I had to walk away a few times. It’s probably one of the best hot fudge recipes I’ve ever made, thanks to Lisa Eagen a member on Allrecipes. I just had to share. And seriously…you will be hooked.
As Lisa stated, it was something her mother would make and serve over peppermint ice cream…and boy does that sound good. I made it up and drizzled over bread pudding and over Brownie Cheesecake bars. And many spoon dipping did I do…hmmm boy. The texture and flavor worked so well. You could hardly tell there was caramel syrup in it. And today was National Chocolate Caramel Day…..yeah, what a nice way to treat my household with a lovely batch of this…hmm mm! SO let’s get to the recipe….
Kahlua® Hot Fudge Sauce Recipe
1 (14 oz) can sweetened condensed milk
1 (12 oz) jar caramel topping
6 oz semi-sweet chocolate chips
1/4 cup coffee-flavored liqueur (such as Kahlua(R)), or more to taste
Heat condensed milk, caramel topping, chocolate chips, and coffee-flavored liqueur together in a saucepan over low heat, stirring constantly, until chocolate chips are melted and sauce is well mixed, 10 to 15 minutes.
This batch makes roughly 2 pints of hot fudge sauce.
Great for gift giving, drizzled over scones, ice cream, cheesecake, bread pudding….ohhh most any type of dessert and in your coffee OHHH banana splits…hmm Okay, so I’m still drooling. You’ve got to try this…it’s fantab-ulous!!