Christmas Baking: Loaded Chocolate Bourbon Fudge

Dec 21, 2012 by

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.

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Christmas Baking: Mounds Balls

Dec 20, 2012 by

For some reason, this year I am very delayed in doing any preparations for Christmas. Austin has been sick and other things seemed more important and time passed. My boys got the tree up last night around 9:30; there are no decorations yet, but it is up. I got started on Christmas baking too. All the traditional recipes I have always made, no longer interest me the same since changing our diets and approach to eating. I am not interested in making all the old recipes with gluten free flour, if they aren’t going to taste the same, or at least highly similar. So, I make things that are naturally gluten free or items that have a minimal amount of flour.

I started out this year with a family favorite, Mounds Balls, made with some slight ingredient variations this year making sure to use organic or the most natural ingredients as possible.

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Mounds Balls
(this recipe came from my Mom and I have made it every year of my adult life…I am not sure of the original author of the recipe)

1/2# butter (I used organic, salted butter)

4 c powdered sugar (I used Trader Joe’s powdered sugar)

1 large package coconut (I used two packages of Trader Joe’s coconut…big difference between regular coconut The coconut I used to use that has the following ingredients: coconut, sugar, water, propylene clycol, salt, and sodium metabisulfite. Trader Joe’s coconut ingredients read: coconut meat, sugar, salt. There is a significant difference in taste and texture. My son described it as real coconut vs a soft sugar flake that barely tastes like coconut.

1 can sweetened condensed milk (I used the organic version from Trader Joe’s)

Mix well in mixer and refrigerate overnight in covered bowl

The next day, I roll all the coconut balls. I like to make them small. I got 91 balls out of this year’s batch. Put them on parchment lined trays and throw in freezer to chill for a bit.

Melt in double boiler:

18 oz semi-sweet chocolate chips (I used Trader Joe’s chips)

2 oz paraffin wax (chop into small pieces)

Using a spoon and some patience, gently dip chilled coconut balls (I take a couple dozen at a time out) in the chocolate and try your best to get most of the chocolate off the spoon. Rest on a parchment/waxed paper lined pan. Depending on how long you take to dip, you may need to warm up the chocolate a bit to keep it the proper consistency. Chill in refrigerator or freezer until set. These last great in the freezer for months (if they last that long) or in the fridge.


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