Shelly's Recipe

BAKED FUDGE WITH KAHLUA CREAM

Category: Candy

Fudge
2 cups sugar
1/2 cup flour
3/4 cup cocoa
5 eggs, beaten
1 cup plus 2 tbsp butter, melted
2 tsp vanilla extract
1/2 cup chopped pecans

Kahlua Cream
1/2 cup confectioners sugar
3 tbsp Kahlua liqueur
1 cup whipping cream

Heat oven to 300. Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13x9 inch pan and add water halfway up. Bake for 40 to 45 minutes. Serve warm topped with Kahlua Cream.

Kahlua Cream: Whip cream until it begins to thicken. Add sugar and Kahlua and continue to beat until proper consistency.

Caramel Kahlua Sauce
4 oz unsalted butter
4 oz light brown sugar
1/2 cup heavy cream
1/4 cup Kahlúa

Melt butter in saucepan. Stir in light brown sugar. Continually stir until mixture starts to bubble and act like taffy. BE VERY CAREFUL NOT TO SPLASH THE SAUCE AS THE MELTED SUGAR IS EXTREMELY HOT! When the sugar and butter have reached taffy stage, remove from heat; then slowly add the heavy cream. Next add the Kahlúa, stir well. Serve over ice cream.