Apparently “fudge” was first created when a recipe for making caramels or toffee was “fudged”. The recipe went wrong and woohoo our “fudge” was created! Huge big thank you to whoever messed up on their cooking skills that day!
I love fudge .. all types of fudge really. But I also love Jack Daniel’s (in moderation peeps!) .. and chocolate. Tick, tick and TICK … this recipe ticks all the boxes. Throw in the fact that it’s easy to make, and you’ve got a definite winner in my books 🙂
Make it as a treat, or as a gift for friends (if you manage to keep your hands of it until that time). You may want to make a large batch!
Ingredients for Jack Daniel’s fudge
These ingredients make approximately 25 pieces but for this post I halved all ingredients to make half a batch.
- 3 1/2 cups (approx 613 g) chocolate chips. UK supermarkets don’t tend to have chocolate chips in large quantities so I used normal milk chocolate.
- 1 cup (306 g .. please note, that is grams, not ml!) sweetened condensed milk (see additional note below)
- 1 tsp vanilla extract
- 1/4 cup (60 ml) Jack Daniel’s whiskey
Note: Make sure you use sweetened condensed milk, not the evaporated milk that looks very similar. Evaporated milk will not allow your fudge to set. It has to be sweetened condensed milk like this one.
How to make the fudge
First line an 8″ x 8″ (20 x 20 cm) baking tin with aluminium foil.
Melt the chocolate chips as per the instructions on the packet. When it comes to melting chocolate I personally tend to avoid using the microwave. I have had occasions when the chocolate burned (my fault I’m sure, but who wants to risk burning chocolate .. it’s just a waste?!).
I prefer using the method of boiling water in a large pan and placing a heatproof bowl with the chocolate over the top of the pan as the above picture. Keep stirring until all chocolate has melted (see below). it may take a bit longer, but I much prefer it as the chocolate can’t burn. Which means no wasted chocolate, Yay!!
Stir in the condensed milk, whiskey and vanilla extract. It looks like a work of art!
Now for the difficult bit … waiting until the fudge has set!
Stir until all ingredients are fully mixed together and transfer to the baking tin. Cover with aluminum foil and leave to set for approximately 4 to 8 hours. The cooling time can vary depending on the type of chocolate you’ve used and how warm the surrounding environment is.
For the last hour of cooking transfer to the fridge. This last step is optional but it makes cutting the fudge that much easier so highly recommend 🙂
Once set, carefully lift out the slab of fudge and cut into pieces with a sharp paring knife, similar to this one.
And that’s it .. all that’s left is to tuck in and enjoy! In an airtight container this fudge will keep in the fridge for 2 weeks (Yeah, .. well .. good luck with that one! .. this one lasted for a little more than a day in our house).
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