This Chocolate Fudge Recipe is so easy. This one is chock full of pecans and has a lovely hint of Kentucky bourbon.

Close up of chunks of fudge with nuts on white plate — Photo Credit: Binky’s Culinary Carnival.

Fudge is such an easy last-minute gift to give to those folks on your holiday list.

Overhead shot of salt sprinkled chocolate fudge — Photo Credit: Binky’s Culinary Carnival.

Chocolate Fudge has a creamy, melt-in-your-mouth texture and taste. It’s the ultimate indulgent sweet that is enjoyed by both young and old. Although, if you have youngsters at home, omit the bourbon.

Bourbon is a great ingredient to use in cooking, but this special reserve is so smooth and delicious that we chose not to cook it but add it to this no-cook chocolate treat.

The Origins of Chocolate Fudge

Chocolate fudge on white plates with Christmas decorations in photo. — Photo Credit: Binky’s Culinary Carnival.

So, did you know that fudge is most likely an American invention? The earliest record of fudge being sold in the US was in Baltimore, MD. It is thought that it was the “product of a “fudged” batch of caramels, hence the name “fudge”. I know you have been wanting to know that for your entire life! 🙂 You’re welcome!

What you Need

Chocolate: This recipe uses dark chocolate and semi-sweet chocolate chips.
Nuts: Use toasted, chopped walnuts, peanuts, almonds or pecans.
Milk: Use a small can of sweetened, condensed milk.
Butter: Unsalted butter is best in confections so that you can control the amount of salt.
Vanilla: Pure vanilla extract is better than imitation vanilla flavoring.
Bourbon: A good quality sipping bourbon will give you the best flavor for this candy.
Salt: Table salt is ok for in the fudge. Use a specialty salt for the top, like Himalayan salt, flaky sea salt or Maldon sea salt.

How to Make it

Chocolate chips added to a large plastic bowl. — Photo Credit: Binky’s Culinary Carnival.

Place chocolate chips in a microwave-safe, heatproof bowl. Heat chocolates in the microwave for 30 seconds and stir.

Chopped pecans in a bowl. — Photo Credit: Binky’s Culinary Carnival.

Toast the pecans in a 300°F oven for about 5-10 minutes until toasted and fragrant. Chop toasted pecans into small pieces.

Melted chocolate in the bowl. — Photo Credit: Binky’s Culinary Carnival.

Microwave again, in 15-second intervals, until melted, stirring in between.

Butter and condensed milk added. — Photo Credit: Binky’s Culinary Carnival.

Add butter and sweetened condensed milk. Continue to microwave for 15-second intervals, stirring in between, until butter is totally melted.

Bourbon and salt added. — Photo Credit: Binky’s Culinary Carnival.

Add salt, vanilla and bourbon.

Mixed up fudge. — Photo Credit: Binky’s Culinary Carnival.

Incorporate totally.

Pecans added to the bowl with the fudge. — Photo Credit: Binky’s Culinary Carnival.

Add pecans and stir.

Fudge in an 8x8 baking pan. — Photo Credit: Binky’s Culinary Carnival.

Fit a piece of parchment paper into an 8×8-inch baking pan. Leave a generous overhang to pick the fudge up out of the pan. Pour the mixture into the parchment-lined baking sheet.

Chill the fudge for 2 hours or overnight.

Let the fudge come to room temperature before trying to cut it. It will cut easier. Cut the fudge with a sharp knife into small squares or rectangles.

How to Store it

Refrigerate for up to a week, assuming it lasts that long, which it won’t. It can be frozen for 2-3 months to prolong freshness.

This recipe is so easy since it is made entirely in the microwave! No double boiler is required!

gift bag with chocolate fudge and bow — Photo Credit: Binky’s Culinary Carnival.

I add some lovely Southern Pecans to the fudge. Pecans are always a great addition to Southern Recipes. Also, sprinkle the top with Pink Himalayan Salt or Sea salt for a different kick.

You will absolutely love this Chocolate Fudge Recipe! Give it a try, and let me know what you think!

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Chocolate Fudge Recipe

This Chocolate Fudge Recipe is so easy! This particular Chocolate Fudge Recipe is chock full of pecans and has a lovely hint of Kentucky bourbon!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

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Course: Dessert

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: 36 pieces

Calories: 157kcal

Author: Beth Neels

Cost: $10

Ingredients

▢ 1 cup pecans, rough chopped
▢ 10 ounces dark chocolate chips
▢ 10 ounces semi-sweet chocolate chips
▢ 1/4 cup bourbon
▢ 14 ounces can sweetened condensed milk
▢ 1/4 cup Butter
▢ 1/4 teaspoon Salt
▢ 1 tablespoon Pink Himalayan Sea Salt

Instructions

Toast pecans at 350°F for 5-10 minutes, until golden.
1 cup pecans, rough chopped
Cut parchment to fit in bottom and sides of 8″ x 8″ pan. If you fold parchment right in the middle, half will go one way, the other piece in the opposite direction.
Place chips in microwave safe bowl. Microwave for 30 seconds, then remove from microwave and stir. Continue with 15 second intervals until chocolate is fully melted.
10 ounces dark chocolate chips, 10 ounces semi-sweet chocolate chips
Add condensed milk and butter, Stir, and microwave again, at 15 second intervals, until butter is melted, stirring in between.
14 ounces can sweetened condensed milk, 1/4 cup Butter
Add bourbon and salt. Mix thoroughly.
1/4 cup bourbon, 1/4 teaspoon Salt
Stir in pecans.
Pour into prepared pan. Level off with spatula. Top with pink salt.
1 tablespoon Pink Himalayan Sea Salt
Refrigerate at least 2 hours or overnight. Cut with sharp knife into squares. If knife gets really sticky, you can rinse it under very hot water. Just make sure you dry it thoroughly.