Pouring whiskey fudge
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Whiskey Fudge

Adapted from Roaming Rosie
Prep Time5 mins
Cook Time25 mins
Cooling Time8 hrs 45 mins
Total Time9 hrs 15 mins
Course: Dessert
Cuisine: American, Southern
Keyword: Chocolate, Fudge, Nuts, & Candies, Jim Beam, Whiskey
Servings: 48 Pieces
Calories: 44kcal
Author: Tammy Spencer, Scotch & Scones


  • 1/2 cup whole milk
  • 1/2 cup heavy whipping cream
  • 1 1/2 cup sugar (10 oz, 300g)
  • 1/2 cup unsweetened cocoa powder (1-1/2 oz, 42g)
  • 6 tbsp butter (3 oz, 84g), softened
  • 1 tsp vanilla extract


  • Prepare an 8×8-inch baking dish with foil and a light coating of butter or cooking spray.
  • Whisk together the milk, cream, sugar, cocoa, and butter in a saucepan. Bring the mixture to a boil.
  • Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes (or over an hour, in my case), test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. It will be noticeably thicker at this point, but still slightly runny.
  • Let it sit for a minute and then stir in the vanilla extract.
  • Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth.
  • Place baking dish on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Then carefully remove the fudge from the dish by pulling out the foil. Carefully invert it on a flat plate or platter and allow the bottom to dry. Again, this may only take a few minutes.
  • Cut into squares or rectangles with a sharp knife and allow the pieces to sit for a while without touching. I usually leave them out overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior.

Recipe Notes

Makes about 4 dozen very small pieces, depending on how you cut it. The recipe can be doubled or put in a smaller pan if you like thicker pieces.
Make sure you sift the cocoa powder, unless you want to squish powder balls on the side of the saucepan as it heats up…not that I did that, mind you (cough, cough)
I substituted 1/4 cup Jim Beam Bourbon for the vanilla extract to make it Whiskey Fudge, but it didn't set. 
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