Introduction: Boozy Pecan Fudge

One of the first things my mother taught me to make was fudge. As I got older I started making my own variations with different ingredients and for different occasions. I started making my own partly due to the outrageous prices at candy stores and partly because, making fudge is easy.

The addition of bourbon gives this fudge an almost indescribable rich flavor. This fudge is so tasty, it doesn't matter if you like bourbon or not (and I don't), I can't keep my hands off it.

Fudge is a little treat for dessert, to bring to a party, or to give as gifts.

Now, due to the short cooking time and the addition of bourbon, I recommend using your own discretion when potentially serving this to anyone under 21. Maybe just to be safe, don't.

Step 1: Ingredients

3 cups of sugar

1 stick unsalted butter (chopped)

1/4 tsp sea salt

1/4+ cup bourbon (to taste)

1 can evaporated milk (5oz)

8-12oz marshmallows (or marshmallow cream)

1 tsp vanilla extract (or bourbon vanilla extract if you have it)

1 bag semi-sweet chocolate chips

1/2-3/4 cup chopped pecans (toasted lightly at 350 if you prefer)

Step 2: The First 6

To a large pot, add the butter, salt, sugar, evaporated milk, bourbon and marshmallows. Cook over low-med heat, stirring regularly to prevent burning. Once everything is melted and well incorporated, allow the mixture to come to a boil and cook for about 5 minutes.

One of the most important things in this step is to be sure the sugar is completely melted. The number 1 problem I experience with fudge is not letting it cook long enough. Your end result will be grainy and gross if the sugar isn't melted.

Step 3: The Last 3

After 5 minutes of boiling, pour the chocolate chips and vanilla into the pot and remove from heat. Stir quickly to ensure the chocolate melts completely.

Once the chocolate is incorporated, pour in your pecans and stir.

Step 4: Done!

Transfer the melted chocolate mixture to a buttered dish and allow to cook. The fudge should start to set almost immediately, but I recommend putting it in the fridge and storing in an air tight container.

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