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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bourbon Pecan Fudge Recipe

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This recipe for Bourbon Pecan Fudge, by , is from The Lesniewski Family Cookbook, 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:  
Dana Lesniewski

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. semisweet baking chocolate, chopped
5 oz. milk chocolate, chopped
1 can (15 oz) sweetened condensed milk (not evaporated)
2 Tbs. heavy whipping cream, if desired
2 Tbs. bourbon
1 tsp. vanilla extract
tsp. salt
1 c. raw pecans, chopped
Flaky sea salt, if desired

Directions:
Directions:
1. Spray 8-inch square pan with cooking spray.
2. In 2-quart saucepan, heat chocolates, condensed milk and cream over low heat until melted and smooth. Remove from heat; stir in bourbon, vanilla, salt and pecans. Mixture will be thick, but stir slowly until combined.
3. Spread mixture in pan. Sprinkle with flaky sea salt. Refrigerate 30 to 45 minutes or until set.
4. Cut with sharp knife into 4 rows by 4 rows. Store in airtight container in refrigerator.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
The fudge can be made a week in advance; just store in fridge.
Toasting the pecans will add an extra layer of flavor.

 

 

 

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