Easy Whiskey Fudge with Sweetened Condensed Milk

three pieces of fudge stacked on top of each other

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5 from 5 votes

Easy Whiskey Fudge with Sweetened Condensed Milk

Rich chocolate and sharp whiskey pair perfectly together in this Easy Whiskey Fudge with Sweetened Condensed Milk.

Prep Time5

Cook Time5

Additional Time4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: Pieces

Calories: 71kcal

Author: Erica Schramek

Equipment

Microwave-Safe Mixing Bowl
8x8 pan
aluminum foil
rubber spatula

Ingredients

3 cups semi-sweet chocolate chips
1 14 oz can sweetened condensed milk
¾ cup dutch process cocoa powder
2 tablespoons unsalted butter
½ cup whiskey
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
1 cup chopped walnuts or pecans plus more for topping - optional
mini chocolate chips for topping - optional

US Customary - Metric

Instructions

Stovetop

Line an 8x8 pan with foil making sure to cover the sides of the pan.
In a medium saucepan, melt the 3 cups semi-sweet chocolate chips, 1 14 oz can sweetened condensed milk, ¾ cup dutch process cocoa powder, and 2 tablespoons unsalted butter over medium heat until the mixture is smooth. Be sure to stir constantly to avoid scorching the chocolate. The mixture will be VERY thick, similar to cookie dough.
Stir in the ½ cup whiskey, 1 teaspoon vanilla extract, ⅛ teaspoon kosher salt, and 1 cup chopped walnuts or pecans (if using) into the fudge.
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.

Microwave

Line an 8x8 pan with foil making sure to cover the sides of the pan.
Place the 3 cups semi-sweet chocolate chips, 1 14 oz can sweetened condensed milk, ¾ cup dutch process cocoa powder, and 2 tablespoons unsalted butter 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. The mixture will be VERY thick, similar to cookie dough.
Stir in the ½ cup whiskey, 1 teaspoon vanilla extract, ⅛ teaspoon kosher salt, and 1 cup chopped walnuts or pecans (if using) into the fudge.
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.

Notes

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 9x13 pan instead of an 8x8 pan.

Storage

Store fudge in an airtight container. Use wax paper to separate 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.

Nutrition