White Russian boozy fudge is the latest in my series. It combines chocolate with vodka and Kahlua in fudge perfection.
It’s official. I’m addicted to boozy fudge. Whisky, gin, tequila, rum, Bailey’s, vodka. I’m running out of liquors. It just all works so freaking well. And it’s freaking delicious. And just the right amount of strong. Now I’m expected to bring boozy fudge to every gathering. And serve it at every happy hour and holiday. And I do because it’s so freaking good.
If you’re new to my boozy fudges, see them all HERE. Here’s the quick low down. It takes minutes to make, three-ingredients (give or take an extra here and there), booze doesn’t cook out. You need liquor, two pounds of confectioner’s sugar and two cups of chocolate chips. It can be semi-sweet, dark, milk, white, whatever.
The chemistry does change somewhat depending on what chocolate and what booze you choose. Sometimes it’s thicker, sometimes it’s thinner. If it’s thick, I’ve been known to spread it in the baking dish with my hands and let it set an hour to perfection. If it’s thinner, I spread it in the pan with a spatula and let it set in the fridge to perfection.
My latest: White Russian boozy fudge. I figure The Big Lebowski fans might appreciate this one. Here are some video how-tos. Full written instructions are below.
White Russian boozy fudge
you will need:
1 (12 ounce) package (2 cups) of semi-sweet chocolate chips
2 pounds (about 8 cups) confectioner’s sugar
2/3 cup vodka
1/3 cup Kahlua
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.
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 almost melted, stirring well each time. Stir well using the residual heat until the chocolate is fully melted.
While the chocolate is melting, place the confectioner’s sugar in a large bowl. Whisk the vodka and Kahlua into the sugar. The mixture will look like icing.
When the chocolate is melted, quickly pour the chocolate into the sugar and liquor mixture and stir very well. Scrape the chocolate, liquor and sugar mixture into the prepared baking pan. Spread evenly with a spatula or, if thick, your hands.
Let the fudge set at room temperature or in the refrigerator, about one hour. Lift from the pan and cut into squares.
Makes 60 one-inch pieces.