Bourbon Fudge Recipes

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KENTUCKY BOURBON FUDGE



Kentucky Bourbon Fudge image

This is a creamy old-fashioned fudge. Please don't skimp on the bourbon...use a fine one, such as Four Roses or Woodford Reserve. Maker's Mark is also acceptable. Always remember what every Kentuckian knows: Whiskey is no substitute for bourbon!

Provided by Denibates

Categories     Candy

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 cups sugar
4 tablespoons cocoa
2 cups whole milk
1/4 cup of good Bourbon
16 ounces whole pecans

Steps:

  • In a heavy saucepan, mix sugar and cocoa until blended.
  • Add milk and stir until blended.
  • Add heat and slowly bring mixture to a boil. Allow mixture to boil up and dissolve sugar crystals on the sides of the pan.
  • Boil until candy reaches the soft ball stage (230-240 degrees), stirring constantly.
  • To test for "soft ball stage" drop a little of the candy mixture in clean, ice cold water. If you can roll it around with your finger and it holds together, it's ready.
  • Remove from heat, and stir in bourbon.
  • "Beat" mixture with a spoon, stirring briskly until the candy starts to crust around the sides of the saucepan and the mixture thickens considerably.
  • Pour into a buttered 9x13 glass dish. Allow to cool slightly and cut into squares.
  • Press a whole pecan into the top of each square.
  • Enjoy!

Nutrition Facts : Calories 846.5, Fat 43, SaturatedFat 4.6, Cholesterol 6.1, Sodium 27.3, Carbohydrate 112.3, Fiber 5.9, Sugar 105.1, Protein 7.6

BOURBON FUDGE



Bourbon Fudge image

Make and share this Bourbon Fudge recipe from Food.com.

Provided by Mercy

Categories     Candy

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup Bourbon
1/2 teaspoon orange extract
1 (1 3/4 ounce) package slivered almonds

Steps:

  • Combine chocolate chips and milk in large bowl and cover loosely.
  • Cook in microwave for 3 minutes on HIGH.
  • Remove from microwave and stir until smooth.
  • Add bourbon and orange extract; mix well.
  • Grease an 8-inch square pan and sprinkle bottom of pan with almonds.
  • Pour mixture in pan; let stand until firm or chill in refrigerator.

BUTTERSCOTCH-BOURBON FUDGE



Butterscotch-Bourbon Fudge image

Thrill the bourbon fans in your life with this easy Butterscotch-Bourbon Fudge. (Substitute apple juice if your juice fans outnumber the bourbonphiles!)

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 24 servings.

Number Of Ingredients 6

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
6 Tbsp. butter
1/3 cup bourbon
1 pkg. (3.9 oz.) JELL-O Butterscotch Flavor Instant Pudding
3 cups powdered sugar
6 Tbsp. chopped pecans

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
  • Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with nuts; press into fudge to secure.
  • Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

MAPLE BOURBON FUDGE



Maple Bourbon Fudge image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 36 pieces

Number Of Ingredients 9

2 cups walnut halves
2 tablespoons unsalted butter, plus more for greasing the pan
3 cups sugar
2/3 cup whole milk
2/3 cup half-and-half
1/4 cup light corn syrup
1/4 cup grade A maple syrup
1/4 teaspoon salt
1/4 cup your favorite bourbon

Steps:

  • Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; place in the oven and bake until they start to smell toasty, about 10 minutes. Keep a close eye (or nose) on them. Pour the nuts onto a clean kitchen towel and use the towel to rub off the skins.
  • Line an 8-inch square baking pan with aluminum foil and grease with butter or nonstick cooking spray. Spread the walnuts evenly over the bottom. Fill a large bowl with ice water.
  • Place the 2 tablespoons butter, the sugar, milk, half-and-half, corn syrup, maple syrup, salt, and bourbon in a heavy-bottomed 4- to 6-quart saucepan with a candy thermometer attached and set over medium heat. Stir the mixture with a wooden spoon until it comes to a boil, controlling the heat as necessary to prevent it from boiling over, then allow it to cook without stirring, which can cause crystallization, until it reaches 238 degrees F, 15 to 20 minutes.
  • Quickly immerse the bottom of the pot in the ice water and let it sit for 5 seconds. Place the pot on the counter and allow the fudge to cool, undisturbed, until the temperature on the thermometer drops to 115 degrees F, 1 1/2 to 2 hours.
  • Using an electric mixer, beat the fudge until it starts to lose its gloss and thickens, about 20 minutes. Quickly spoon the fudge into the prepared pan, spreading it as best you can with a wooden spoon or rubber spatula. Do not scrape down any of the fudge that clings to the saucepan -- this will help prevent unwanted crystallization in the fudge. Allow the fudge to sit at room temperature to cool and set, at least 4 hours and up to 8 hours.
  • When ready to serve, invert the fudge onto a cutting board and cut into 1 1/2-inch squares. Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

BOURBON-PECAN FUDGE



Bourbon-Pecan Fudge image

Give the gift of chocolate-y goodness this holiday. This easy recipe, made with sweetened condensed milk and two kinds of chocolate, is bound to delight!

Provided by Tieghan Gerard

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 9

12 oz semisweet baking chocolate, chopped
5 oz milk chocolate, chopped
1 can (15 oz) sweetened condensed milk (not evaporated)
2 tablespoons heavy whipping cream, if desired
2 tablespoons bourbon
1 teaspoon vanilla
1/2 teaspoon salt
1 cup raw pecans, chopped
Flaky sea salt, if desired

Steps:

  • Spray 8-inch square pan with cooking spray.
  • In 2-quart saucepan, heat chocolates, condensed milk and cream over low heat until melted and smooth. Remove from heat; stir in bourbon, vanilla, salt and pecans. Mixture will be thick, but stir slowly until combined.
  • Spread mixture in pan. Sprinkle with flaky sea salt. Refrigerate 30 to 45 minutes or until set.
  • Cut with sharp knife into 4 rows by 4 rows. Store in airtight container in refrigerator.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE FUDGE WITH BOURBON SUGAR



Chocolate Fudge with Bourbon Sugar image

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Provided by William Werner

Categories     Bourbon     Chocolate     Dessert     Bake     Bon Appétit     San Francisco     Anniversary

Number Of Ingredients 15

Bourbon sugar:
1 vanilla bean, split lengthwise
1 cup demerara sugar
2 tablespoons bourbon
Fudge:
Nonstick vegetable oil spray
10 ounce bittersweet chocolate (preferably 72%), coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1 14-ounce can sweetened condensed milk
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
2 tablespoons bourbon
1 tablespoon light corn syrup
1/4 teaspoons kosher salt
1 vanilla bean, split lengthwise
Flaky sea salt (such as Maldon)

Steps:

  • Bourbon sugar:
  • Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.
  • Fudge:
  • Line an 8x8" baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.
  • Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).
  • Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don't worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.
  • Turn out fudge onto a cutting board and slice into 2x3/4" rectangles, 2" squares, or triangles.

FUDGY BOURBON BALLS



Fudgy Bourbon Balls image

This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They'll keep for up to two weeks stored at room temperature.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 8h15m

Yield 4 dozen balls

Number Of Ingredients 6

2 1/2 cups/280 grams chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers or chocolate graham crackers)
1 1/4 cups/125 grams pecans, whole, halved or pieces
1/2 cup/120 milliliters good bourbon
1 cup/120 grams confectioners' sugar, plus more for rolling
3 tablespoons unsweetened cocoa powder
1 tablespoon honey

Steps:

  • In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
  • In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
  • Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.

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