Dark Chocolate Whisky Fudge is candy with a kick. Rich and creamy, this easy to make fudge allows the whisky flavor to shine. Plus, you don't need any condensed milk. It's the perfect pairing of whisky and chocolate!
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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.
This Dark Chocolate Whisky Fudge had a smooth and creamy texture, silky soft with a spicy kick from the whisky. Chocolate and whisky are perfect for each other in this delectable fudge!
If you want to make a boozy fudge with condensed milk, check out my recipe for Kahlua Chocolate Fudge.
⭐⭐⭐⭐⭐
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!!
- Aisling
Recipe Ingredients
You'll need the following ingredients to make this whisky fudge recipe:
Ingredient Notes
Whisky: Use a good quality whisky - it will be tasted! I used Kavalan Distillery Select, but any good quality whisk(e)y or bourbon will do.
If you want to reduce or eliminate the amount of alcohol, I recommend replacing that amount with another flavorful liquid like milk or apple cider and about 1½ to 2 teaspoons of vanilla.
Chocolate: Use pure chocolate - the higher quality chocolate you purchase, the better your fudge will taste. The best type of chocolate to use are chocolate wafers or a bar of chocolate. I use dark chocolate, but you can used whatever type of chocolate you'd like - semi-sweet or milk chocolate would work well.
Butter: You can use regular butter, or for dairy-free fudge, you can use your favorite butter substitute.
Nuts: It's up to you if you want to include nuts in your fudge. Finely chopped pecans, almonds, or walnuts work well.
See the recipe card for a full list of ingredients and measurements.
Choose your favorite spirit
The beauty of this whisky fudge recipe is that you can use whatever spirit that you want, like scotch, whiskey, bourbon, or a liqueur like Kahlua or Bailey's. Just make sure it's good quality. Now is not the time for cheap spirits.
Oh, and did I mention this chocolate fudge recipe has ½ cup of whisky in it? And it doesn't get cooked out? You definitely want to choose a spirit that you like to drink. This is not a fudge for the faint of heart (or the underage). You're going to taste the whisky, and feel it, too!
[Side note: If you want to see the flavor profile for the Kavalan and the rest of that evening's lineup, see my tasting notes from this event.]
How to make fudge without condensed milk
This whisky 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 digital or 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.
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.
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...).
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
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 (photo 4).
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.
Step 5: Portion out the fudge
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 (photo 5). Don't let it sit too long before cutting or it will be more difficult to cut.
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. No matter how hard I try, some pieces are usually larger than the others. At least I get to munch on the trimmings.
Storage instructions
Whisky fudge is served best at room temperature kept in an air-tight container for 1 to 2 weeks. Refrigerated, it will keep for 2 to 3 weeks. It can also be wrapped in wax paper and frozen in an air-tight bag for a month or two.
Yield Notes
Cut into 1- x 1-inch pieces, this whisky fudge recipe will make 64 pieces. You can double the recipe and press into a 9- x 13-inch baking pan. Cutting the fudge into 1- x 2-inch bars will yield 48 pieces, while 1- x 1-inch pieces will give you 96 pieces.
Questions asked and answered
Here are some questions that you might have...
Use pure chocolate - the higher quality chocolate you purchase, the better your fudge will taste. The best type of chocolate to use are chocolate wafers or a bar of chocolate. I use dark chocolate, but you can used whatever type of chocolate you'd like - semi-sweet or milk chocolate would work well.
Sure! Some ideas are using chopped dried fruit or mini marshmallows instead of or in addition to the nuts (keeping the total amount of the mix-ins to ½ cup). Get creative with it!
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes featuring chocolate to try
Recipe
Dark Chocolate Whisky Fudge (No Condensed Milk)
Ingredients
- 1 pound powdered sugar, unsifted
- ½ cup whisky, see Recipe Notes
- 6 ounces dark chocolate wafers, or solid chocolate bar, chopped (1 cup), see Recipe Notes
- 1 tablespoon unsalted butter, plus extra for buttering pan
- ½ cup pecans, almonds, or walnuts, finely chopped (optional), see Recipe notes
Instructions
- Generously butter an 8- x 8-inch collapsible pan or line an 8- x 8-inch baking pan with parchment or wax paper, making sure the sides of the pan are covered.
- In a medium bowl, stir together 1 pound powdered sugar and ½ cup 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 t6 ounces dark chocolate wafers with 1 tablespoon unsalted 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 ½ cup pecans, almonds, or walnuts (finely chopped) 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 it will be more difficult to cut.
- Storage instructions: Whisky fudge is served best at room temperature kept in an air-tight container for 1 to 2 weeks. Refrigerated, it will keep for 2 to 3 weeks. It can also be wrapped in wax paper and frozen in an air-tight bag for a month or two.
Porphyria says
I started making this a year ago during the winter holidays. Easy and fabulous--I now make it as much for my own enjoyment as to give to friends.
Tammy Spencer says
I’m glad you like it! Thanks for sharing 🙂
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! 🙂
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! 😉