BOURBON FUDGE

Bourbon Fudge

Ingredients

• 3/4 cup unsalted butter
• 5 ounce can evaporated milk
• 3 cups sugar
• 7 ounce jar marshmallow fluff
• 12 ounces semi sweet chocolate chips
• 1 teaspoon vanilla
• 1/4 cup bourbon I used Maker's Mark
• 1/2 cup chopped pecansoptional

Instructions

• Line a 9-inch by 9-inch baking sheet with foil. Be sure to let the foil hang over the edges so you can use it to lift the fudge out of the pan later.
• Place a medium-sized saucepan over medium-high heat.
• To the saucepan add the butter, evaporated milk, and sugar. Bring to a boil, stirring frequently to help make sure everything melts together.
• Cook for 4-5 minutes, or until a candy thermometer reach 235 degrees F (just under the "soft ball" phase). Be sure to stir constantly to prevent burning.
• Remove the saucepan from the burner and stir in the marshmallow fluff and chocolate chips until combined and smooth. The mixture will be thick.
• Pour in the vanilla and bourbon. Stir to combine. Be carefully not to stir too quickly or the liquids may splash.
• Pour the fudge into the prepared baking dish and shake gently so it spreads into an even layer.
• Sprinkle the pecans all over the top of the fudge, if desired.
• Leave the fudge to set up on your countertop for 3 to 4 hours.
• Use the foil to lift and fudge out of the baking dish and then gently pull the foil back from the fudge.
• Cut the fudge into pieces. Store in an airtight container in the fridge (or on your counter) if not serving immediately.

Notes

You can speed up the resting time by letting your fudge sit up in the fridge after the baking dish cools down a bit (about 1 hour or so).

I like to cut my fudge into 4 big quarters and then cut each quarter into 9 smaller pieces. This makes for good bite-sized portions.