Whisky Fudge
Fudge, a creamy, rich, and delicious candy that is kicked up with some whisky for this boozy fudge. The perfect sugary snack or gift to give someone.
Ingredients
- 20 oz chocolate I used Nestles semi-sweet mini chocolate chips which is 47% cacao, mini chips melt easily that is why I chose them If you use other chocolate and large, chop it small before melting.
- 1-14 oz can sweeten condensed milk not evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup bourbon whisky, or liquor
Toppings
- Large flake salt I use Maldon Sea Salt
- chopped nuts pecans go well with bourbon, but any nut will be great
Instructions
- Prepare an 8x8 pan with parchment and a nonstick baking spray.
- In a bowl on top of a pot of simmering water (double boiler)
- Heat the chocolate until fully melted and smooth.
- Add in the sweetened condensed milk and butter and continue heating for 2 minutes. It will be thick when you stir it and smooth, the butter will be completely melted and the condensed milk will be all incorporated as you stir it.
- Remove from heat.
- Add in the salt, vanilla extract, and bourbon or whisky and mix until all incorporated and smooth.
- If you want nuts added to the fudge stir them in now.
- Pour into prepared pan, smooth the top with an offset spatula and immediately top with salt or nuts.
- Tap the pan on the counter gently once or twice to remove any air bubbles is necessary.
- Place the pan in the refrigerate to completely chill and set the fudge for 2 hours.
- When the fudge is completely cold, remove it from the pan by lifting the parchment paper out so the fudge removes easily.
- Slice the fudge with a smooth knife. (running the knife under warm water then drying it will allow the fudge to slice smoothly)
- Fudge is best served at room temperature (out of the fridge for 30 minutes) for best flavor and texture.