Minutes-to-make tequila fudge shots.
Tequila boozy fudge, I think I love you most of all. But really, I don’t. At all. You will not catch me having a shot of tequila (usually). But tequila packaged in creamy, chocolate-y fudge? Yes. Please. Of all my boozy fudge shots–let’s see, there was whisky, gin, rum and Irish cream–methinks I might like tequila most of all. Maybe it’s the coarse salt and lime zest balance. Maybe my husband just happened to splurge on a good bottle of tequila. I don’t know, but this very strong fudge is very good.
As with my other fudge shots, you need only three ingredients to make these, excluding the salt and lime topping, which is optional. And it’s delicious. As I warn every time, the booze does not cook out. Think Jello shot, minus the Jello, plus fudge. From raging kegger (do kids still have those?) to elegant soiree (do adults still have those?), it’s the most perfect party dessert ever in the universe.
Find the detailed recipe below. Here is a quick video how-to:
how to make tequila fudge shots
you will need:
1 (12 ounce) package (2 cups) of semi-sweet chocolate chips
2 pounds (about 8 cups) confectioner’s sugar
1 cup tequila
zest of 3 limes (optional)
2 teaspoons coarse salt (optional)
what to do:
Line a 9 x 13 inch baking pan with parchment paper. Crease the edges so the sides are also lined and you can later use the parchment paper to lift the fudge out of the pan. If necessary, snip the corners of the paper with scissors. Prepare the lime zest. Have the zest and salt ready and set aside.
Place the chocolate chips in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to melt at 30 second, then 15 second, intervals just until melted, stirring well each time.
While the chocolate is melting, place the confectioner’s sugar in a large bowl. Whisk the tequila into the sugar. The mixture will look like icing.
When the chocolate is melted, quickly pour the chocolate into the sugar and tequila mixture and stir very well. Scrape the chocolate, tequila and sugar mixture into the prepared baking pan. Spread evenly.
If desired, sprinkle lime zest and salt on top.
Let the fudge set at room temperature just until firm, about 30 to 60 minutes. Lift from the pan and cut into squares. Let set fully for another hour. If the fudge is still too soft, place in the refrigerator to firm.
Makes 60 one-inch pieces.