Dessertsbiggerbolderbaking
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 & Cook: 4h 20m⏳ Prep: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- saucepan
- pan
📝 Preparation Steps
1
Butter and line an 8-inch (20 cm) square baking dish with parchment, letting the excess come up the sides. Set aside.
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.
3
Remove from the heat and stir in the whiskey and vanilla extract until smooth.
(18 oz/510 g) bittersweet chocolate, chopped3 cups(14 oz/397 g) sweetened condensed milk1 can(1 oz/28 g) butter, (cold)2 tablespoonsvanilla extract1 teaspoon(5 oz/142 g) pecans, toasted and chopped1 cup
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.
5
Let the fudge come to room temperature on the counter, then cover and refrigerate for at least ⏱️ 4 hours to fully set.
6
Slice into small squares to serve. Store in an airtight container in the refrigerator for up to 2 weeks.
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