Amiright? Okay, maybe Christmas is also about cookies and family and presents. But in this case, we’re focusing on fudge. Mostly because (a) it was sofreakingdelicious and (b) I didn’t have time to bake anything else this holiday season.
Dan and I have a surprising amount of Christmas traditions piling up, considering he’s Jewish and I’m Jew-ish. I threw this awesome fudge together in less than 30 minutes, and we were off!
Holiday Traditions 2012:
- Chinese food and a movie with Dan’s parents on Christmas eve. (Usually, we would do this on actual Christmas, along with all the other Jews in America, but we decided since we had a full day on Christmas we would go the day before.) Lunch was great (P.F. Chang’s), and we saw Lincoln. Although it was a bit slow at times, I sort of liked it. I was apparently the only one in my party that did… so… let’s move on.
- Christmas Eve night was spent at my sister’s and her husband’s eating chili and watching Miracle on 34th St (the Matilda version), and then home so Santa could come!
- Santa came!
- I cooked a Christmas Dinner and my whole family and Dan’s parents came over to eat it! (14 humans and 5 dogs were in our little house. It was fabulous.)
But back to the important matters at hand. The fudge! Re-blogged and slightly adapted from How Sweet It Is.
Loaded Chocolate Whiskey Fudge
What You Need
- 20 ounces semi-sweet chocolate chips
- 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
What You Do
- Line 8×8 pan with parchment paper and spray with non-stick spray
- Chop up all your little candies
- Create a make-shift double boiler out of a pot and a bowl (or use a real one if you have one. I obviously don’t.) 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 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. Pull the fudge out of the 8×8 with the parchment paper and lay on a flat surface like a cutting board. 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. Jessica from How Sweet It Is suggests 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.