Chocolate and whiskey pair perfectly together in this Sweetened Condensed Milk Whiskey Fudge. Smooth and creamy chocolate fudge gets a boozy kick from spicy whiskey.

The easiest way to make homemade fudge is to combine a can of sweetened condensed milk with chocolate chips. You don’t need any fancy tools like a candy thermometer or a double boiler.

While this fudge is quick and easy to mix together you will need to allow some time for it to chill in the refrigerator.

As a child, I used to make homemade candy with my aunt all the time. I’ve really enjoyed exploring homemade candy recipes. Try my recipes for hazelnut brittle or honeycomb candy.

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Ingredients

Because there are so few ingredients in this recipe it is important to use the best quality ingredients you can.

Chocolate Chips: I prefer to use semi-sweet chocolate. If you would like a sweeter fudge use milk chocolate. You can also substitute chopped chocolate bars for the chocolate chips.

Sweetened Condensed Milk: Don’t confuse sweetened condensed milk with evaporated milk. They come in very similar-looking cans. If you use evaporated milk the fudge will not set properly.

Dutch Process Cocoa Powder: Cocoa powder will give the fudge a rich dark chocolate color and help to stiffen the fudge.

Unsalted Butter: The additional fat from the butter will give the fudge an attractive glossy sheen.

Whiskey: Choose a whiskey you enjoy drinking. The whiskey flavor is prominent in this fudge recipe so you don’t want to use the cheapest whiskey you can find.

Vanilla Extract: For the best flavor use pure vanilla extract not imitation vanilla extract.

Salt: My rule is to always add at least a pinch of salt to every dessert. Salt brings out the flavor of the other ingredients.

Nuts: Nuts are completely optional but I like the contrasting crunch they add to the smooth fudge. Use either walnuts or pecans.

Equipment

Microwave-Safe Mixing Bowl: I like this Pyrex glass mixing bowl.

8 x 8 Baking Pan or Casserole Dish: I bought my Pyrex mixing bowl as a set that included two 8×8 Pyrex pans.

Aluminum Foil: Lining your pan with aluminum foil makes it easy to lift the fudge from the pan and cut it into evenly sized pieces.

Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortably in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bakeware.

Directions

Line an 8×8 pan with foil making sure to cover the sides of the pan.

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Place the chocolate chips, sweetened condensed milk, and cocoa powder in a large microwave-safe bowl.

Microwave for one minute. Stir well to combine and allow the residual heat to melt the chocolate chips.

If the mixture isn’t smooth, microwave for an additional 30 seconds and stir until the mixture is completely smooth.

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Stir in the whiskey, vanilla extract, salt, and chopped nuts (if using) into the fudge.

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Pour the fudge into the prepared pan, smoothing it into an even layer.

Top with additional nuts and mini chocolate chips.

Chill the fudge in the refrigerator for 4 hours, or until firm.

Remove the fudge from the pan and cut it into squares.

Storage

• Store fudge in an airtight container. Use wax paper to seperate each layer of fudge to prevent the pieces from sticking together. It can be stored at room temperature but I prefer to keep mine in the refrigerator so that it doesn’t get too warm and melt. Fudge can be stored for 2 to 3 weeks
• Fudge can also be stored in the freezer. Wrap it in plastic wrap and place in an airtight container. Freezing as a whole block rather than as individual pieces will keep it from drying out.
• Thaw in the refrigerator overnight. Once thawed it should be enjoy within a week.

Frequently asked questions

Tips

• Line your pan with foil or parchment paper. This makes lifting the fudge out of the pan to cut it so much easier.
• Make sure you use sweetened condensed milk not evaporated milk. Sweetened condensed milk is much thicker and necessary for the fudge to be set up properly.
• If you double the recipe use a 9×13 pan instead of an 8×8 pan.
• I have found the easiest way to cut fudge is to use this rocker pizza cutter instead of a knife.

More delicious dessert recipes

• Nutella Creme Brulee
• Pumpkin Chocolate Chip Cheesecake

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