Irish Whiskey Fudge Recipe
Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Indulge in my Irish Whiskey Fudge—smooth, boozy chocolate with toasted pecans! Perfect party or holiday gifts ready in just 20 minutes.
Servings: 16 pieces
Ingredients
- 3 cups (18 oz/510 g) bittersweet chocolate, chopped
- 1 can (14 oz/397 g) sweetened condensed milk
- 2 tablespoons (1 oz/28 g) butter, cold
- ⅛ teaspoon salt
- ¾ cup (3 oz/85 g) Dutch-processed cocoa powder, sifted
- ½ cup (4 fl oz/120 ml) O’Driscoll’s Irish whiskey
- 1 teaspoon vanilla extract
- 1 cup (5 oz/142 g) pecans, toasted and chopped
Instructions
-
Butter and line an 8-inch (20 cm) square baking dish with parchment, letting the excess come up the sides. Set aside.
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In a medium saucepan, combine the chopped chocolate, condensed milk, butter and salt. Cook over medium-low heat, stirring constantly, until the chocolate has melted, then stir in the cocoa powder until fully combined.
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Remove from the heat and stir in the whiskey and vanilla extract until smooth.
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Spread the mixture into your prepared pan and sprinkle the pecans over the top. Press the nuts into the surface slightly to make sure they stick.
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Let the fudge come to room temperature on the counter, then cover and refrigerate for at least 4 hours to fully set.
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Slice into small squares to serve. Store in an airtight container in the refrigerator for up to 2 weeks.