"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wicked Whiskey Fudge Recipe

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This recipe for Wicked Whiskey Fudge, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deanne

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups heavy cream
1/4 cup whiskey, preferably Jack Daniel's
1 1/3 cups sugar
1/3 cup water
1 lb. bittersweet or semisweet chocolate, finely chopped
2 tsp. salt
1/2 cup toasted macadamia nuts, finely chopped

Directions:
Directions:
In a small saucepan, combine cream and whiskey; heat over low heat. Meanwhile, combine sugar and water in a 3-quart heavy-bottomed saucepan and cook over high heat, without stirring until sugar dissolves. Continue to boil sugar syrup until it turns golden amber; about 7 minutes. Immediately remove from heat. Slowly add hot cream mixture in several batches, stirring with a heat-resistant spatula (the mixture will bubble up high) until blended. Attach a candy thermometer to the side of saucepan and continue to cook mixture over medium heat until it reaches 230 on the thermometer, about 5 to 7 minutes. Remove saucepan from heat and let mixture cool to 150, about 10 minutes. Gently stir in chocolate, nuts and salt until chocolate is melted and mixture is smooth. Pour mixture into a lightly-greased 11x7 or 8x8-inch pan that has been lined with plastic wrap, letting wrap extend several inches above the sides. Carefully smooth out any wrinkles in plastic wrap. Spread fudge into an even layer with a metal spatula. Let stand at room temperature until no longer warm, then refrigerate. To serve, lift fudge from pan by the plastic wrap and invert onto a cutting board. Peel off plastic and cut into 1-inch squares.

Personal Notes:
Personal Notes:
My friend Rhonda used to make this every Christmas and it was always such a treat. I finally asked for the recipe and was surprised by how much work it was. I have made it many times over the years, but the first time was the hardest!

 

 

 

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