Jacked Up Jack Daniel's Fudge
The only thing that's going to be jacked up is you! Add a little Jack Daniel's Tennessee Whiskey into your fudge recipe and you've got some deliciousness happening that's going to have friends coming back for seconds and thirds. I love to gift this is 1/4 chunks, wrapped and ready for consuming. Add the cannabis infusion for a more potent version or make them with "just Jack." What's great is there are only 3 ingredients (four if you add cannabis).
Makes approx. 24
prep time 20 minutes
cook time 10 minutes
total time 1 hour 30 minutes
Nutritional Information:
calories 227 kcal
Cannabis Infusion:
- Since there's not butter or flour or honey it's difficult to infuse this recipe with anything but the oil. You could add a little canna-vanilla to this recipe and reduce the amount of whiskey but a little under a quarter cup so that the fudge will harden up.
The Stuff You'll Need:
- 1 pound confectioner's sugar
- 3/4 cup Jack Daniels whiskey
- 1 1/2 cups semi-sweet chocolate chips 9 ounces
Pay Attention to the Directions:
Line an 8-inch square baking pan with lightly greased parchment paper or non-stick foil. Set aside. I like to allow the parchment paper to go up the sides of the pan so I can easily grab the edges and get the fudge out. It's sticky!!!
In a large bowl, combine the confectioner's sugar and whiskey. Whisk until very smooth. I like to do this after the chocolate is melted, otherwise it thickens up too quickly.
I don't have a double broiler and I refuse to melt chocolate chips in the microwave because it makes the chocolate too pasty, so I take a medium size pot and put a glass bowl over top and melt my chocolate that way. Fill the pot 3/4 of the way full and then bring to a bowl.
Scrape the chocolate into the sugar and whiskey mixture. Stir well.
Pour into the prepared container, smooth, and chill for about 2 hours. Cut into squares or 1/4 it and wrap.
RECIPE NOTES:
Combining melted chocolate with liquid (in this case, booze) can be risky. The chocolate can seize and thicken too quickly. To prevent this from happening, make sure to use room temperature alcohol and do NOT overheat the chocolate. Melt the chocolate slowly, using the residual heat as much as possible to fully melt the chocolate chips. Let the chocolate cool slightly before mixing in to the liquor and sugar mixture.
Line an 8-inch square baking pan with lightly greased parchment paper or non-stick foil. Set aside. I like to allow the parchment paper to go up the sides of the pan so I can easily grab the edges and get the fudge out. It's sticky!!!
In a large bowl, combine the confectioner's sugar and whiskey. Whisk until very smooth. I like to do this after the chocolate is melted, otherwise it thickens up too quickly.
I don't have a double broiler and I refuse to melt chocolate chips in the microwave because it makes the chocolate too pasty, so I take a medium size pot and put a glass bowl over top and melt my chocolate that way. Fill the pot 3/4 of the way full and then bring to a bowl.
Scrape the chocolate into the sugar and whiskey mixture. Stir well.
Pour into the prepared container, smooth, and chill for about 2 hours. Cut into squares or 1/4 it and wrap.
RECIPE NOTES:
Combining melted chocolate with liquid (in this case, booze) can be risky. The chocolate can seize and thicken too quickly. To prevent this from happening, make sure to use room temperature alcohol and do NOT overheat the chocolate. Melt the chocolate slowly, using the residual heat as much as possible to fully melt the chocolate chips. Let the chocolate cool slightly before mixing in to the liquor and sugar mixture.
