Christmas Baking: Loaded Chocolate Bourbon Fudge
I like to try new things and the holidays are the perfect time to experiment. Even better to experiment when great bloggers recommend recipes! I LOVE to follow the Brown Eyed Baker (she is awesome). Even though she doesn’t follow a gluten free diet, so many of her recipes are fantastic and usable for my family. I saw the recipe on her blog for Loaded Chocolate Bourbon Fudge and my mouth was watering. The recipe originally comes from How Sweet It Is. I made a few adjustments based on what I had on hand and what we are able to eat.
Loaded Chocolate Bourbon Fudge
(adapted from How Sweet It Is)
Yield: makes one 8×8 pan, about 16-20 pieces of fudge (you can really cut the pieces small, they are so rich!)
20 ounces semi-sweet chocolate, chopped (I used Trader Joe’s chips and didn’t chop them)
1 (15-ounce) can sweetened condensed milk ( used Trader Joe’s organic)
1 teaspoon vanilla extract (for gluten free, be sure to use pure vanilla)
3-4 tablespoons bourbon (I used 2-3 T of Jack Daniels, that is all I had)
10-12 caramel-filled chocolates/fudge, such as truffles of Ghiradelli squares, chopped (I used the Ghiradelli caramel squares)
3/4 cup chocolate toffee pieces, like Heath toffee chips (did not use these due to allergies)
1/2 cup milk chocolate chips (I used Trader Joe’s white chocolate chips, as that is what I had)
4 ounces milk chocolate, melted (again, used Trader Joe’s white chocolate chips)
Line your 8 x 8 pan with parchment for easy removal and clean up.
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 (or white) 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.
Thoughts: The caramel bar/chip topping falls off, so I would maybe save more of the chocolate and condensed milk to drizzle over the top to “glue” the toppings. I was missing some kind of nuts (maybe that is what the toffee pieces would add). I would have loved pecan pieces or walnuts mixed into the chocolate base layer. Or, maybe put the white chocolate chips in the chocolate base layer. While this isn’t a traditional “fudge” it was given a big thumbs up when tasted. Little bits of this fudge will satisfy any chocolate craving.