This dense, rich fudge has a special secret--a couple of shots of Jack Daniel's® Whiskey! Not enough to overpower, but there is just enough to let you know it's there. No special equipment is required other than a double boiler, and if you don't have one, you can create one by using a bowl or smaller pot over a larger pot for the hot water. Just make sure the smaller bowl or pot doesn't touch the water as it bubbles. Store in an airtight container in the refrigerator or freezer.
Ingredients
- 3 fluids ounces whiskey , such as Jack Daniel's®
- 4 tablespoons Nuts , pecans
- 3 barss Candies , 4 ounce
- 3 barss dark chocolate , 3 ounce
- 1 can sweetened condensed milk , 14 ounce
- 2 tablespoons unsalted butter , melted
- 1 teaspoon kosher salt
Instructions
-
1
Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
-
2
Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
-
3
Drain pecans, reserving 2 ounces of the whiskey, and set aside.
-
4
Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
-
5
Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
-
6
Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
-
7
Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Gnocchi with Pomodoro Sauce
Fluffy potato dumplings sautéed for a crispy exterior and tender interior with a simple tomato sauce. I used the oil from the marinated mozzarella ball container for the sauce with great success.
Pear and Sour Cherry Crisp
This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.
Chicken Parmesan Meatloaf
In this chicken Parmesan meatloaf, Italian flavors take center stage. Made with ground chicken, Parmesan cheese, and herb seasonings, topped with marinara and mozzarella, then finished with crunchy seasoned panko crumbs, this is great with your favorite pasta and a green salad.