Bourbon Fudge

Indulge your sweet tooth with deliciously rich and decadent Bourbon Fudge, an easy stove-top recipe loaded with chocolate, bourbon, and nuts!

Why We Love Bourbon Pecan Fudge

• This bourbon chocolate fudge recipe is smooth and full of rich chocolate and delicious whiskey notes like caramel.
• Kentucky bourbon fudge makes wonderful gifts, especially for the holidays when you want to make something a little extra special.
• Bourbon pecan fudge is made on the stovetop so it comes together quickly and the hardest part in making this fudge is waiting to eat it!
• Gather your butter, chocolate chips, evaporated milk, marshmallow fluff, sugar, vanilla, pecans, and your favorite bourbon to make a pan of fudge that is absolutely drool-worthy!

Ingredients You’ll Need to Make Chocolate Bourbon Fudge

REFRIGERATED ITEMS: To make this fudge you will need unsalted butter.

PANTRY ITEMS: Set out the granulated sugar, evaporated milk, marshmallow fluff, vanilla extract, and semi-sweet chocolate chips. Be sure to pick up evaporated milk and not sweetened condensed milk- they are not the same and condensed milk can not be used in this recipe.

BOURBON: Grab your favorite bourbon to make this fudge. If you don’t have a favorite, I won’t judge you but I will suggest a tried and true brand like Maker’s Mark.

PECANS: If you would like to top the fudge with pecans that is a delicious choice. Candied pecans would also be good or you can absolutely leave the nuts off altogether.

How to Make Bourbon Fudge

STEP 1 Prepare an 8-inch x 8-inch pan with foil or parchment paper. Be sure to leave some foil or paper hanging over the sides to make taking the fudge out of the pan easier. Add the butter, sugar, and evaporated milk to a medium saucepan, stir, and heat over medium heat.

STEP 2 Bring the mixture to a boil, stirring constantly for 4-5 minutes. Use a candy thermometer to check the temperature.

Step 3 Once the fudge base reaches 235 degrees F, remove the saucepan from the heat. Stir in the chocolate chip and marshmallow fluff until smooth. Carefully stir in the bourbon and vanilla extract.

STEP 4 Pour the fudge into the prepared pan and shake it to level it. If using pecans, sprinkle them over the fudge.

STEP 5 Allow the fudge to cool and set on the counter for 3-4 hours. Once set, lift the fudge from the pan, cut into squares, and enjoy!

Tips & Tricks

• If you like the idea of adding nuts but you’re not a fan of pecans, feel free to use walnuts, almonds, or hazelnuts.
• To make this fudge alcohol-free, substitute the bourbon for 1 tablespoon of vanilla extract or 1 tablespoon of bourbon extract.
• If you want to enjoy your fudge sooner, pop the fudge in the fridge to set and cool once the pan has rested on the counter for 30 minutes. After about 2 hours (when it’s firm) you can cut the fudge into squares.
• Store the fudge in an airtight container on the counter.

Bourbon Fudge Recipe FAQ

Does bourbon fudge have alcohol?

Bourbon fudge does contain a small amount of alcohol. There is roughly 1/3 of a teaspoon of bourbon in each square of fudge so it is enough to flavor the fudge and not enough to cause intoxication. If you choose not to or are not able to drink alcohol then I would skip this fudge or follow the suggestion for substituting the bourbon for vanilla or bourbon extract.

What is the secret to smooth fudge that is not gritty?

The first step towards achieving smooth fudge is to use a candy thermometer. Tracking the temperature will help you know when the fudge is done. Overcooking fudge and stirring fudge are the two main reasons fudge becomes grainy.

This leads right into the second tip – once you pour the fudge into the prepared pan to set, do not stir it! Overcooking and too much stirring create “seed crystals”, which are sugar crystals that continue to grow. Sugar crystals are what give fudge a grainy texture, so avoid overcooking and stirring your fudge for fantastic results!

Other Recipes You May Like

• Buttered Rum Fudge
• Fantasy Fudge Recipe
• Irish Cream Pistachio Fudge
• Crock Pot Maple Bourbon Candied Pecans
• Bourbon Bacon Pecan Pie
• Caramel Pecan Blondie Recipe

Bourbon Fudge

Julie Kotzbach

Indulge your sweet tooth with deliciously rich and decadent Bourbon Fudge, an easy stove-top recipe loaded with chocolate, bourbon, and nuts!

4.56 from 47 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Resting Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 36 pieces

Calories 190 kcal

Equipment

• 8×8 Square Pan
• Aluminum Foil or Parchment Paper
• Medium Saucepan
• Wooden Spoon
• Candy Thermometer

Ingredients

  

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• ¾ cup unsalted butter
• 5 ounces evaporated milk (1 small can)
• 3 cups granulated sugar
• 7 ounces marshmallow fluff (1 jar)
• 12 ounces semi sweet chocolate chips
• 1 teaspoon vanilla extract
• ¼ cup bourbon (I used Marker's Mark)
• ½ cup chopped pecans (optional)

Instructions

 

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• Line an 8-inch by 8-inch baking pan with foil or parchment paper. Be sure to let the foil hang over the edges so you can use it to lift the fudge out of the pan later.
• Place a medium-sized saucepan over medium-high heat. To the saucepan add the butter, evaporated milk, and sugar. Bring to a boil, stirring frequently to help make sure everything melts together.
• Cook for 4-5 minutes, or until a candy thermometer reach 235 degrees F (just under the “soft ball” phase). Be sure to stir constantly to prevent burning.
• Remove from the heat and stir in the marshmallow fluff and chocolate chips until combined and smooth. The mixture will be thick.
• Pour in the vanilla and bourbon. Stir to combine. Be carefully not to stir too quickly or the liquids may splash out of the pan.
• Pour the fudge into the prepared baking dish and shake gently so it spreads into an even layer. Sprinkle the pecans all over the top of the fudge, if desired.
• Leave the fudge to set up on your countertop for 4 hours to overnight. (see note)
• Use the foil to lift and fudge out of the baking dish and then gently pull the foil away from the fudge and discard it. Cut the fudge into 36 pieces (6×6 grid). Store in an airtight container in the fridge or on your counter if not serving immediately.

Notes

• Nutritional information and yield will vary depending on how large you cut the fudge squares.
• You can speed up the resting time by letting the fudge set up in the fridge. Wait about 30 minutes once it’s in the pan, and then chill the fudge. It should be firm in about 2 hours.

Nutrition

Serving: 1 squareCalories: 190 kcalCarbohydrates: 27 gProtein: 1 gFat: 9 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.2 gCholesterol: 12 mgSodium: 6 mgPotassium: 73 mgFiber: 1 gSugar: 24 gVitamin A: 133 IUVitamin C: 0.1 mgCalcium: 19 mgIron: 1 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword bourbon fudge, whiskey fudge

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