I wish I could tell you just HOW excited I am about this.
I mean, I guess I could tell you, but it would have to include a bunch of exclamation points. Which I often to try to control. Which is nearly impossible because my entire train of thought is just ONE GIANT EXCLAMATION POINT.
I bet you’re stunned.
At least it’s better than being a bunch of “lol’s,” right? Getting better at those too. Thank you everything that is holy in the world. So embarrassing. Apologies to every single person that has to be on the receiving end of one of my text messages. “lol” is the worst thing ever created.
So, you know… every year around Christmas I tell you some story about how I really don’t like fudge. I then proceed to give you a recipe for fudge. Why change things now, right?
Stuff is still status quo – I don’t really love fudge unless I’m in certain situations. Maybe I made it myself or maybe it’s some crazy ass flavor containing bacon and blueberries and white chocolate and fun things I’d never ever think of. Maybe it’s plain chocolate and just super, super creamy and totally nutless since nuts only belong in trail mix and little glass bowls sitting on grandparents’ end tables. Or maybe I’m just really hungry. I dunno.
But I sort of like what these cute little fudge squares look like on cookie trays, scattered among peanut butter blossoms and red and green sprinkles and a handful of gross holiday treats that are a token tradition and only get eaten by like 2% of guests and family members. Think we all have those…
This fudge is super chocolately with just a hint of bourbon. I’m all for the heavy cream cooked fudge and I do find that it yields the creamiest, richest result, but this version is too simple to pass up. You might also already have most of the ingredients.
And can I just say… if you have 20 ounces of chocolate in your house along with bourbon? Get a room ready. I’m moving in.
Yield: makes one 8x8 pan, about 16-20 pieces of fudge
Total Time: 1 hour
20 ounces semi-sweet chocolate, chopped
1 (15-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3-4 tablespoons bourbon
10-12 caramel-filled chocolates/fudge, such as truffles of Ghiradelli squares, chopped
3/4 cup chocolate toffee pieces, like Heath toffee chips
1/2 cup milk chocolate chips
4 ounces milk chocolate, melted
Spray an 8×8 pan with non-stick spray.
Add semi-sweet chocolate to a double boiler, and melt completely. One melted, remove from heat and slowly add in sweetened condensed milk and vanilla extract, stirring with a large spatula until mixed. The chocolate will be thick. Begin in stir in bourbon 1 tablespoon at a time - mixture is going to get super thick but slowly stir and just fold the chocolate mixture over until combined. Use the spatula or a large spoon to spread the chocolate in the pan. It will be thick! Don't worry about the top looking pretty because we are going to cover it up. Just spread it evenly. Place in the fridge for 10 minutes to set.
Melt the milk chocolate and remove the pan from the fridge. Take a few small spoonfuls of the milk chocolate and using the back of a spoon, spread it evenly over the top of the fudge. Immediately cover it with the chopped caramel-filled candies, chocolate chips and chocolate toffee pieces. Take remaining milk chocolate and drizzle it over the top to set some of the loose candy. You can also use any additional sweetened condensed milk that may be left in the bottom of the can and drizzle it over top. Let set in the fridge for 30 minutes or so.
When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.
Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth.
[adapted from my mocha coconut fudge]