‘Tis the season for sweet indulgence. This Boozy Bourbon Chocolate Fudge is great to GIVE and to RECEIVE! After all, who doesn’t want homemade treats? Especially chocolate fudge.
Old fashioned chocolate fudge with condensed milk and Kentucky bourbon makes a great food gift for the holidays. This easy fudge recipe combines dark chocolate and milk chocolate, topped with a sprinkle of pink sea salt.
OMG can you believe Christmas is just around the corner? Has panic mode set in yet? This is the time of year we all need to take some deep breaths and say “I will get it all done on time”.
This easy fudge recipe will be the hit of the holidays. Chocolate is welcomed all year long, but especially this time of year. Everyone loves homemade Christmas candy.
The holiday madness has begun. Time is ticking very quickly to the BIG day. Santa and the elves are busy in the workshop getting everything done for all the boys and girls.
RECIPE and INSTRUCTIONS for this boozy fudge can be found at the bottom of this post.
Let’s not forget the other very busy person, Mrs. Claus. Keeping Santa and the elves fed is a BIG responsibility. Oh yeah, she helps look after the reindeer too.
Santa is also making his rounds attending ALL the parades. This year we are taking the grandkids for a ride on the Polar Express!
Boozy Fudge Ingredients
Hubby happens to think this is the BEST chocolate fudge recipe EVER! Move over rum balls, there is a new treat on the tray!! You will need:
- milk chocolate
- dark chocolate
- vanilla extract
- condensed milk
- pink sea salt
Do you like getting homemade gifts? I’m not talking about the cute and adorable stuff the kids bring home from school. I remember those days from when my girls were young. Now I have beautiful artwork from my grandkids that adorn my fridge, walls and Christmas tree too.
Edible food gifts are great to GIVE and to RECEIVE. In fact, check out my post 28 Unique Edible Gifts for Christmas.
The first thing I think of that makes a GREAT food gift is gourmet fudge. This Bourbon Chocolate Fudge is the perfect hostess gift. You must have lots of parties to attend right? So easy to make, and easy to transport too. Don’t forget those teachers. I know they would appreciate this boozy fudge recipe.
Holiday Spiced Crunchy Granola (another great gift idea) is my to-go snack right now. I will eat it by the handful right out of the jar.
How To Make Bourbon Fudge
This easy fudge recipe requires really NO cooking at all. If you can melt chocolate, you can make this like a pro!
Here is what you do:
- cut the chocolate into chunks
- grease and line a pan with parchment paper (makes it so much easier to get the fudge out of the pan)
- melt the chocolate (complete instructions in the recipe card below)
- add the butter and condensed milk
- add the bourbon and vanilla
- pour into pan
- top with sea salt
- let the fudge set (this is the HARDEST part)
- when ready, remove from pan, but into squares and EAT!
Fudge Making Tips
Here are a few suggestions. I used an *(affiliate link) 8×8 baking pan. For the salted top, I used *(affiliate link) Pink Himalayan Sea Salt. It works nicely. Be sure to line your pan with *(affiliate link) parchment paper to make it easier to remove the fudge from the pan.
I would recommend as with ALL the alcohol I cook with, use ONLY alcohol YOU like. I mean, if it is something you will not drink, don’t cook with it. Also, be sure to use GOOD QUALITY chocolate, it does make a HUGE difference.
When it is time to cut the fudge, be sure to bring it to room temperature for at least 30 minutes. I ALSO like to heat my knife under hot water between cuts.
Best Alcohol For Making Fudge
The great thing about making this holiday fudge recipe is you can adjust the amount of alcohol you use. Heck, you can even swap out the bourbon for something else.
Alcohol fudge recipes have no limits. Here are a few suggestions:
- Jack Daniels
- Baileys Irish Cream
- Fireball Whiskey….makes great Fireball fudge
We totally enjoyed our Boozy Bourbon Iced Coffee during the summer, but rum would work too. Speaking of rum, ’tis the season for our favourite treat, Rum & Eggnog Latte. Eggnog season is too short as far as I’m concerned.
No you cannot, evaporated milk WILL NOT work in this recipe.
At least 3 hours, or overnight. You can place it in the fridge, and bring it to room temperature before cutting.
I like to keep it in a sealed container. I usually place it in the basement (it is cooler there), and to HIDE it from everyone LOL! It will last for a few weeks. Who am I kidding, it will be eaten LONG before that.
Score your fudge (you and use a knife or clean, unflavoured dental floss). A good size is 1 to 1-1/2 inches square, but perfection isn’t necessary.
Cut all the slices in one direction, then the other. Use your thinnest knife after running hot water over the blade. A pizza wheel sprayed with nonstick cooking oil works for fudge up to 3/4 inch thick.
Need a great dessert idea? Sticky Toffee Pudding is fantastic. Individual steamed date puddings served warm and covered in a caramel sauce.
From our house to yours HAPPY HOLIDAYS!!
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Boozy Chocolate Bourbon Fudge
- 10 ounces milk chocolate
- 10 ounces dark chocolate
- ¼ cup bourbon
- ½ tsp vanilla extract
- 14 ounces condensed milk (1 can of SWEETENED condensed milk)
- ¼ cup butter
- ¼ tsp salt
- Pink Himalayan Sea Salt (optional)
- Grease an 8×8 inch baking pan, and line with parchment paper.
- Cut the chocolate into large pieces. Place in a bowl over hot (simmering) water (on the stove top). Cook until chocolate is melted and smooth. Stir often.
- Add the butter and condensed milk. Cook for 1-2 minutes until butter is melted and mixture is smooth. Remove from heat. **mixture will be VERY thick**
- Add the bourbon, vanilla and salt to the mixture. Mix well.
- Pour into prepared baking dish. Press into the pan. Smooth top if you wish.
- Sprinkle the sea salt over the top (optional).
- Place the fudge in the fridge to firm. (about 2 hours)
- When ready, remove the pan from the fridge. Take the fudge out of the pan and place it on a cutting board. At this point I like to let it come up to room temperature for about 30 minutes or so.
- Using a sharp knife, cut the fudge into squares. **NOTE** I like to run my knife under hot water to heat it. Be sure to wipe the water off the knife before using.