Bourbon Pecan Fudge combines the flavor of dark chocolate, with the crunch of pecans and a hint of bourbon to create a wonderfully decadent and boozy holiday treat. Perfect for holiday gift giving.
Easy to follow recipe. No candy thermometer needed. Bourbon and chocolate are such a wonderful combination. And add in the crunch of buttery pecans and you have a really fantastic fudge for the holidays.
Ingredients
- 20 Ounces Dark Chocolate Chips– can use semi-sweet instead.
- 1 can Sweetened Condensed Milk– be sure to use sweetened condensed milk and not evaporated milk. They look the same at first glance.
- Bourbon– I use Maker’s Mark but you can use whichever bourbon is your favorite.
- Vanilla Extract– use real, not imitation.
- Salt– a little salt really helps bring out the flavor in desserts.
- Chopped Toasted Pecans– walnuts can be used instead. Don’t skip the step of toasting the nuts. It really enhances their flavor.
How To Toast Pecans
- Oven Method. Preheat oven to 350 degrees. Spread pecans out in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring halfway.
- Stovetop Method. Place pecans in a dry skillet over medium heat. Cook for 4 to 6 minutes, stirring frequently. As soon as they start to smell nutty, they are done.
How To Make Bourbon Pecan Fudge
- Prepare the Baking Pan. Line an 8-inch square baking pan with parchment paper or aluminum foil.
- Melt the chocolate. Combine the chocolate chips and the sweetened condensed milk in a microwave-safe bowl and microwave at 30 second intervals until completely melted.
- Add Boubon and Flavorings. Stir in bourbon, vanilla, salt, and pecans and quickly transfer to prepared pan. Smooth it out with a ruber spatula.
- Let set. Either leave it on the counter to set or better yet, place it in the refrigerator for a few hours.
- Cut into squares. Lift the fudge out of the baking dish and cut into squares with a sharp knife.
Recipe Tip
Be prepared to work quickly. Have all the ingredients measured out before you start the recipe.
How To Make Clean Cuts in Fudge
To get nice clean cuts in fudge, chill the fudge first. Run a sharp knife under hot water and wipe it dry and quickly slice through the fudge. Every few cuts, run it under water again, drying it off each time.
Storage
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
More Holiday Fudge Recipes
- Buckeye Fudge
- Merry Cherry Fudge
- German Chocolate Fudge
- Chocolate Amaretto Fudge
- Peanut Butter Fudge
Bourbon Pecan Fudge
Equipment
Ingredients
- 20 ounces dark chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup bourbon
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ cups lightly toasted chopped pecans
- 20 pecan halves
Instructions
- Line an 8-inch square pan with parchment paper or aluminum foil.
- Place chocolate chips and condensed milk in a large microwave-safe bowl. Microwave at 30-second intervals, stirring after each one, until completely melted.
- Stir in bourbon, vanilla extract, salt, and pecans. Quickly transfer mixture to prepared pan, spreading it out so it is even and smooth on top.Press the pecan halves spaced evenly across the fudge.
- Let set at room temperature or in the refrigerator. When set, cut into small squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
