Dark Chocolate Whisky Fudge stacked
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Dark Chocolate Whisky Fudge

Dark Chocolate Whisky Fudge is candy with a kick...it's smooth and creamy, yet allows the whisky flavor to shine. A perfect pairing of whisky & chocolate!
Adapted from Kitchen Enchanted
Prep Time15 mins
Chilling Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American, Southern
Keyword: Candy, Chocolate, Dark Chocolate, Fudge, Nuts, & Candies, Whisky, Whisky Fudge
Servings: 48 1- x 2-inch pieces
Calories: 95kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment


  • 2 lbs powdered sugar (32oz, 907g), unsifted
  • 1 cup whisky (8 oz, 226g), see Recipe Notes
  • 12 oz dark chocolate (12 oz, 340g), chopped; see Recipe Notes
  • 2 Tbsp butter, salted or unsalted
  • 1 cup nuts (pecans or walnuts) (4 oz, 113g), finely chopped; optional


  • Line a 9- × 13-inch baking pan with parchment or wax paper, making sure the sides of the pan are covered.
  • In a large bowl, stir together the powdered sugar and whisky with a wooden spoon (you'll need it's sturdiness later). Set aside.
  • Melt the dark chocolate with the butter in a microwave-safe bowl on HIGH for about 1-1/2 to 2 minutes, stirring after each 30 second intervals. Alternatively, in a small saucepan, heat chocolate and butter on medium-low heat until they're melted, stirring frequently to keep the mixture from burning.
  • When the chocolate mixture has melted completely, pour it into the whisky mixture and stir vigorously until completely incorporated. It will take some arm work…the mixture gets pretty thick. Stir in nuts, if using (again, this might be a challenge).
  • Working quickly, pour fudge into the prepared pan and smooth to the edges by covering the surface with plastic wrap and press the fudge with your hands or a pie roller.
  • Let the fudge sit at room temperature until hard enough to cut, about 15 to 20 minutes, or you can speed up the process by putting the pan in the refrigerator and checking the fudge’s consistency every 15 minutes or so.
  • Once the fudge has set, immediately cut it into 1-x 2-inch pieces. Don't let it sit too long before cutting as it gets hard.
  • Store in an airtight container at room temperature, separating layers of fudge with waxed paper so that they don’t stick together.

Recipe Notes

Use a good quality whiskey…it will be tasted! I used Kavalan Distillery Select, but any good quality whisk(e)y or bourbon will do.
While you’re at it, use a good quality of dark chocolate also…it’s going to make or break the fudge’s texture and underlying taste. I used a 72% dark chocolate, but you can used whatever type of chocolate you'd like, really.