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Add a photoA tasty, soft set fudge that will knock your socks off! The walnuts soak overnight, drinking all the whiskey. Once you add them to the fudge and it begins to set up, the whiskey seeps out of the nut into the fudge and with each bite you get a sensation that can only be described after you eat this fudge!
Ingredients
- Soak 1 cup walnuts (I prefer Black Walnuts since they're indigenous to my area) in 1/4 cup whiskey for at least 24 hours prior to making the fudge
- 3 cups granulated sugar
- 2/3 cups whole milk">milk or evaporated milk">milk
- 12 oz. Ghiradelli chocolate chips (I use half semisweet and half milk chocolate)
- 7 oz. marshmallow creme
- 1/2 stick butter (no substitutes)
- 1 tbs. vanilla
Directions
- Line 9x12 dish with heavy duty aluminum foil, allowing excess to hang over edges.
- Spray or butter foil so that fudge won't stick.
- In heavy pot over medium heat, mix sugar and milk, add butter.
- Bring to a boil while stirring constantly, cook for 3-4 minutes.
- Remove from heat, add vanilla, chocolate chips, marshmallow cream and once that's mixed well, add nuts and whiskey.
- Stir until all ingredients are completely integrated and pour into the buttered dish.
- Allow to cool to room temperature then remove fudge from dish by lifting on the aluminum foil.
- Cut into squares and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 30 servings | |
| Calories 166 | |
| Calories from Fat 46 | 28% |
| Total Fat 5.16g | 6% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 46mg | 2% |
| Potassium 65mg | 2% |
| Total Carbs 28.84g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 26.16g | 17% |
| Protein 1.45g | 2% |
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Comments
March 2, 2011This looks great Becki! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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