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!
6ounces(170grams)dark chocolate wafers, or solid chocolate bar, chopped (1 cup), see Recipe Notes
1tablespoon(15grams)unsalted butter, plus extra for buttering pan
½cup(59grams)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 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 chopped 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 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.
Notes
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.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.For dairy-free fudge, you can use a butter substitute (like Earth Balance Buttery Spread).If desired, use 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!The ingredients 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.