Long time followers of my website know that the other thing that I have a tendency to make around Christmas Time (in addition to the mountains of cookies) is candy or chocolate. Sometimes Caramels, sometimes Fudge, sometimes Truffles. So this year, I went with another couple of types of fudge: Dark Chocolate Bourbon Pecan Fudge and Toffee Crunch Fudge. It’s a super-simply, absolutely foolproof fudge recipe that turns out great every time. And ready in a very short time frame. Try it!
For the Dark Chocolate Bourbon Pecan Fudge
Ingredients
12 oz bitter sweet chocolate chips (1 bag)
6 oz semi sweet chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
3 tablespoons bourbon
3/4 cup finely chopped pecans
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, butter and salt, and combine well.
Remove chocolate mixture from the heat and stir in bourbon, followed by 1/2 cup of the chopped pecans. Save the remainder for sprinkling on top.
Press mixture into prepared baking pan. Sprinkle with remaining pecans and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
For the Toffee Crunch Fudge
Ingredients
12 oz semi sweet chocolate chips (1 bag)
6 oz butterscotch chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup toffee bits (aka “Bits of Brickle”)
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt chocolate and butterscotch chips. Add in condensed milk, butter and salt, and combine well.
Remove chocolate mixture from the heat and stir in vanilla, followed by 3/4 cup of the toffee bits. Save the remainder for sprinkling on top.
Press mixture into prepared baking pan. Sprinkle with toffee and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
