Dark Chocolate Whisky Fudge is candy with a kick. Rich, creamy, & allows the whisky flavor to shine. A perfect pairing of whisky & chocolate!
Enter Dark Chocolate Whisky Fudge, a delicious fudge made with just five ingredients.
Finding the right recipe
I've made fudge with condensed milk many times. This time I wanted to use a fudge recipe without condensed milk, having none to hand.
Searching around Pinterest (where else?), I came across Kitchen Enchanted’s Chocolate Whiskey Fudge.
By the way, did you catch the change in spelling? That’s because Kitchen Enchanted’s is using an Irish whiskey fudge recipe (Jameson’s, to be precise) as her spirit, while I have Kavalan whisky in mine.
Different regions, different spellings.
The beauty of this whisky fudge recipe is that you can use whatever whisky, whiskey, bourbon, or another liquor type that you want. Just make sure it’s good quality.
Now is not the time for cheap spirits.
[Side note: If you want to see the flavor profile for the Kavalan and the rest of the evening's lineup, see my tasting notes from this event.]
Fudge that packs a punch
Did I mention this chocolate fudge recipe has ½ cup of whisky in it? And it doesn’t get cooked out?
This is not a fudge for the faint of heart (or the underage). You’re going to taste the whisky, and feel it, too!
While you’re at it, use a good quality of dark chocolate also. It’s going to make or break the fudge’s texture and underlying taste. The better the chocolate, then better the fudge will be.
A super easy fudge recipe to make
This fudge recipe is very easy to make because…wait for it…there is practically no cooking involved at all. You don't even need a candy thermometer.
If you can melt chocolate, you can make this recipe.
All you have to do is mix the whisky into the powdered sugar, add the melted dark chocolate (with a bit of butter), and stir, stir, stir.
Voilà, Dark Chocolate Whisky Fudge!
The process is fairly quick, but it will take some arm muscles mixing the melted chocolate into the whisky mixture. Just think of me as your fitness coach (Left arm, 3 turns of the spoon, Right arm, 3 turns...).
Adding nuts are optional. I've made whisky fudge both with and without nuts, and it's great either way.
I use an 8- x 8-inch collapsible pan for making fudge (I also use it for making marshmallows). If that's not handy, a 8- x 8-inch baking pan lined with parchment or wax paper will work (making sure the sides of the pan are covered).
Also, this recipe can be doubled and pressed into a 9- x 13-inch baking pan. Cutting the fudge into 1- x 2-inch bars will yield 48 pieces.
I think the hardest part of the whole process is cutting the fudge into even pieces. No matter how hard I try, some pieces are usually larger than the others.
At least I get to munch on the trimmings...
Questions asked and answered
Here are some questions that you might have...
If you want to reduce the amount of alcohol in this fudge, I recommend replacing that amount with another flavorful liquid like milk or apple cider and about 1½ to 2 teaspoons of vanilla.
I use a 72% dark chocolate, but you can used whatever type of chocolate you'd like. Semi-sweet or milk chocolate would work well.
Whisky fudge is served best at room temperature, kept in an air-tight container. It can also be wrapped in wax paper and frozen in an air-tight bag for a month or two.
Smooth, creamy, and definitely boozy
This Dark Chocolate Whisky Fudge had a smooth and creamy texture, silky soft with a spicy kick from the Kavalan.
By the way, if you do want to make a boozy fudge with condensed milk, check out my recipe for Kahlua Chocolate Fudge.
Chocolate and whisky are perfect for each other in this delectable fudge!
Slainté! L’chaim! Cheers!
Recipes using dark chocolate
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
Easy Dark Chocolate Whisky Fudge
- 1 lbs powdered sugar, unsifted
- ½ cup whisky, see Recipe Notes
- 1 cup dark chocolate, chopped, see Recipe Notes
- 1 Tbsp unsalted butter, plus extra for buttering pan
- ½ cup pecans or walnuts, finely chopped, optional
- In a medium bowl, stir together the powdered sugar and whisky with a wooden spoon (you'll need its sturdiness later). If the mixture seems too thick, add about 1 tablespoon of water to loosen. Set aside.
- Melt the dark chocolate with the butter in a microwave-safe bowl on HIGH for about 1 to 1½ minutes, stirring after each 30 second intervals. Alternatively, in a small saucepan, heat chocolate and butter on medium-low heat until they're melted, stirring frequently to keep the mixture from burning.
- When the chocolate mixture has melted completely, pour it into the whisky mixture and stir vigorously until completely incorporated. It will take some arm work as the mixture gets pretty thick. Stir in the nuts, if using.
- Working quickly, transfer the fudge into the prepared pan and smooth to the edges by covering the surface with plastic wrap and pressing the fudge with your hands or a pie pan roller.
- Let the fudge sit at room temperature until it's hard enough to cut, about 15 to 20 minutes. You can speed up the process by putting the pan in the refrigerator and checking the fudge’s consistency every 5 minutes or so.
- Once the fudge has set, immediately cut it into 1-x 1-inch pieces. Don't let it sit too long before cutting or be more difficult to cut.
- Store in an airtight container at room temperature, separating layers of fudge with waxed paper so that they don’t stick together.