Jack Daniel’s Fudge
(from Lucianolinda’s recipe box)
had to tweak this recipe when the first batch did not set. Be sure to use a large pot this gets to be a lot, and will boil over if pan is too small.
Source: Facebook blogger
Categories: Candy
Ingredients
- 5 cups sugar
- 2 sticks unsalted butter
- 1 cup whole milk
- 1 1/2 tsp. vanilla
- 25 lg. marshmallows snipped in half ( I used a package of mini-marshmallows, works with the work)
- 11.5 oz. Garadelli 60 percent cocoa bittersweet chocolate chips
- 2 1/2 cups powdered sugar
- 3/4 cup Jack Daniel's whiskey ( or of choice- I used Ezrah Williams)
Directions
- Whisk whiskey with powdered sugar and set aside.
- Foil and butter a 9 × 13 (or larger) baking pan.
- Put sugar, butter, milk and vanilla in a large pot with a heavy bottom. Cook on med. heat, stirring constantly, until mixture boils. Continue stirring and cooking for 3 minutes, or until temperature reaches 250 degrees on candy thermometer. (I found 3 minutes to be not enough time. thermometer more reliable)
-
Remove from heat.
- Add marshmallows and chocolate, stirring vigorously until all is melted and blended into sugar mixture. Give whiskey mixture a quick stir and add it to the pot, stirring til fully incorporated.
- Pour into the buttered pan and chill. Let mellow for a day before cutting.