Dark Chocolate Whisky Fudge is candy with a kick. Rich, creamy, this easy to make fudge allows the whisky flavor to shine, and you don't need any condensed milk. It's the perfect pairing of whisky and chocolate!
Why this recipe works
- You can control the fudge's flavor and potency with the type and amount of whisky you choose
- There are only 5 ingredients
- Whisky fudge can be made with or without nuts
When I was asked to pair a dessert for the North Shore Whisky Club's Drams for Fams Kavalan and Nikka whisky tasting fundraiser, I wanted to feature Kavalan Distillery Select in the dessert.
Enter Dark Chocolate Whisky Fudge, a delicious fudge made with just five ingredients.
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Finding the right recipe
I've made fudge with condensed milk many times. This time I wanted to use a chocolate fudge recipe without condensed milk, like with my White Chocolate Marshmallow Pecan Fudge.
The first time I tried, I have to admit that I wasn't too successful, but let's move on from there, shall we?
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.
What you need
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.]
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.
How to make whisky fudge
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.
Step 1: Mix the whisky and powdered sugar
Mix the whisky into the powdered sugar and stir well (photo 1). If the mixture seems too thick, add about 1 tablespoon of water to loosen.
Step 2: Add melted dark chocolate and butter.
Pour the melted chocolate and butter into the whisky mixture and stir vigorously until completely incorporated (photo 2). It will take some arm work as the mixture gets pretty thick.
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...).
You're welcome.
Step 3: Stir in the nuts
Stir in the nuts, if you're using them (photo 3). Adding nuts is optional. I've made whisky fudge both with and without nuts, and it's great either way.
Step 4: Press the fudge into a pan
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 (photo 4).
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.
Step 5: Portion out the fudge
I think the hardest part of the whole process is cutting the fudge into even pieces after it has had a chance to firm up (photo 5). 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!
Tammy
Related Recipes
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
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Recipe
Easy Dark Chocolate Whisky Fudge without condensed milk
Ingredients
- 1 pound powdered sugar, unsifted
- ½ cup whisky, see Recipe Notes
- 1 cup dark chocolate, chopped, see Recipe Notes
- 1 Tablespoon unsalted butter, plus extra for buttering pan
- ½ cup pecans or walnuts, finely chopped, optional
Instructions
- 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.
- 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.
Shannon McQueen says
I can't wait to make this, I luv to bake goodies with any kind of bourbon or whiskey, this will be amazing, I just no it... Thank Yu. Shannon
Tammy Spencer says
Enjoy! 😉
Aisling S says
I received this whiskey fudge as a surprise in the mail and WOW! The fudge is so decadent! I am so impressed with how balanced the flavors are with every bite. While the whiskey is definitely present (yum), it doesn’t overpower the dark chocolate. It’s such a great pairing!! I can’t wait to eat (and attempt to make) more!! Thank you!!
Tammy Spencer says
I’m so glad you enjoyed it! 🙂