Irish Whiskey Fudge Recipe

Indulge in my Irish Whiskey Fudge—smooth, boozy chocolate with toasted pecans! Perfect party or holiday gifts ready in just 20 minutes.

16 Servings

Prep Time: 20 min Total Time: 260 min

https://www.biggerbolderbaking.com/irish-whiskey-fudge-recipe/

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

Step 1

Butter and line an 8-inch (20 cm) square baking dish with parchment, letting the excess come up the sides. Set aside.

Step 2

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.

Step 3

Remove from the heat and stir in the whiskey and vanilla extract until smooth.

Step 4

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.

Step 5

Let the fudge come to room temperature on the counter, then cover and refrigerate for at least 4 hours to fully set.

Step 6

Slice into small squares to serve. Store in an airtight container in the refrigerator for up to 2 weeks.