I’m so excited to share this one with you.
Honestly, I want to use a bunch of exclamation points — this recipe feels that celebratory. But I’ll keep it readable while still conveying how thrilled I am.
I also have to admit: I often say I’m not a huge fudge fan, and yet every year around the holidays I share a fudge recipe. This one is one of those exceptions — and for good reason.
Fudge can be hit or miss for me. I prefer the super creamy, nut-free, classic chocolate version, or something with an unexpected twist — bacon, blueberries, white chocolate, or other surprising ingredients. Sometimes plain and silky wins, sometimes a bold flavor combination does.
These little fudge squares look perfect on a cookie tray, nestled among peanut butter blossoms, sprinkles, and holiday treats you only nibble at because tradition says so. This Loaded Chocolate Bourbon Fudge is deeply chocolatey with a gentle bourbon note that’s unmistakable but not overpowering.
The recipe uses sweetened condensed milk and melted chocolate for a straightforward, no-fuss approach that still yields rich, satisfying results. It’s simple enough that you might already have most of the ingredients in your pantry.
And let’s be honest: if there’s 20 ounces of chocolate and a bottle of bourbon within reach, consider me moving in.
Loaded Chocolate Bourbon Fudge
Yield:
1
(8×8) pan, about 16-20 pieces of fudge
1 hour
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Ingredients
- 20 ounces semi-sweet chocolate, chopped
- 1 (15-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3-4 tablespoons bourbon
- 10-12 caramel-filled chocolates/fudge, such as truffles or Ghirardelli squares, chopped
- 3/4 cup chocolate toffee pieces, like Heath toffee chips
- 1/2 cup milk chocolate chips
- 4 ounces milk chocolate, melted
Instructions
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Spray an 8×8 pan with non-stick spray and set aside.
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Melt the semi-sweet chocolate in a double boiler until completely smooth. Remove from heat and gradually stir in the sweetened condensed milk and vanilla extract with a large spatula. The mixture will be thick. Add the bourbon a tablespoon at a time, stirring and folding gently until combined. Spread the chocolate mixture evenly in the prepared pan — it will be thick. Chill in the refrigerator for about 10 minutes to set.
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Melt the milk chocolate. Remove the pan from the fridge and spoon small amounts of melted milk chocolate across the top, using the back of a spoon to smooth a thin layer. Immediately scatter the chopped caramel-filled candies, milk chocolate chips, and chocolate toffee pieces over the surface. Drizzle remaining milk chocolate over the topping to help secure the pieces. If you have any sweetened condensed milk left, you can drizzle a little over the top as well. Return to the fridge and let set for about 30 minutes.
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When ready to slice, fill a large cup with hot water. Dip a sharp knife into the hot water, wipe it dry, then cut the fudge into squares. Repeat dipping the knife in hot water between cuts for cleaner edges.
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Tip: You can melt the chocolate in the microwave if preferred. Heat on medium power in 30-second intervals, stirring between each, until fully melted. Then stir in the remaining ingredients as directed.
Notes
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Enjoy making and sharing this fudge — it’s perfect for holiday trays, gift boxes, or keeping a pan on hand for whenever you need a chocolate bourbon pick-me-up.