Whiskey Peanut Chocolate Bites
Not for the children of the household or for the faint of heart, be prepared for the delicious combination of whiskey and chocolate to have you dance the jig. Literally.
Lower the amount of whiskey if you’re feeling cautious, as it is somewhat strong.
1/4 cup plus 2 tablespoons (90 ml) whiskey
1 1/4 cups (150 g) powdered sugar
1 1/4 cups (219 g) nondairy semisweet chocolate chips, melted and cooled
1 cup (146 g) vegan dry roasted unsalted peanuts, chopped
Line an 8-inch (20-cm) square baking pan with parchment or wax paper.
Combine whiskey and sugar in a large bowl. Stir in peanuts and melted chocolate.
Place in the prepared baking pan, level with a spatula or with an extra piece of parchment paper.
Place the pan in the fridge for at least 2 hours.
Remove block of candy from the pan. Peel off parchment paper. Cut or break block of candy in the size you want.
Yield: one 8-inch (20-cm) block of candy
erica said,
March 11, 2008 at 7:31 pm
AAHHHHH…….just what I need, my allergies are hurtin’. Hey and the recipe is no-bake, I’d hate to see my medicine [whiskey] cook away in the oven.
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Vegan_Noodle said,
March 11, 2008 at 8:00 pm
I think this fudge could cure anything.
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Bladerunner said,
March 12, 2008 at 3:23 am
I have some Jack Daniels in which I’d put some pieces of crystallized ginger a few months ago (it’s great for waffle & pancake mixes). I bet it would be good in this.
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New priority. « said,
March 12, 2008 at 4:18 am
[...] Whiskey Peanut Fudge. [...]
Cookie said,
March 12, 2008 at 5:03 am
Hi Celine!
Longtime lurker de-lurking to ask what a good replacement for the whiskey would be. I was thinking some chocolate soy milk I have on hand might do the trick, especially if I cut down on the sugar…maybe to 1 cup instead of 1 1/4? Thanks for all the awesome recipes.
-Cookie
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Patricia Scarpin said,
March 12, 2008 at 1:42 pm
Wow, Celine! This looks fabulous!
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Erin said,
March 12, 2008 at 1:45 pm
I bet that has a real “kick.” It looks beautiful!
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Judith said,
March 13, 2008 at 3:12 am
I love it! Might make that this week, as I have all the ingredients.
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amber said,
March 13, 2008 at 3:24 am
I totally made this fudge tonight! I added a little more whiskey than recommended so it came out a little overpowering but it was still delicious. :) i also substituted roasted unsalted cashews for the peanuts. YUUUMMMM. Thank you!
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Recipe Index « have cake, will travel! said,
March 13, 2008 at 5:57 pm
[...] Whiskey Peanut Fudge Matcha Chocolate Ice Cream Chocolate Raspberry Tofu Mousse Raspberry Frozen Soygurt Frozen Tiramisu Peanut Butter Ice Cream (soy-free) Chocolate Tapioca Pudding [...]
Celine said,
March 13, 2008 at 9:05 pm
Cookie: no real need to worry about putting less sugar if using some milk alternative, it won’t make that big a diff. I hope it works out for you.
and thank you everyone else too for the comments!
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melisser said,
March 15, 2008 at 1:09 am
Oh my! This sounds amazing.
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toro said,
March 15, 2008 at 8:01 am
Hellow!
I live in japan.
I’m gethering date about ice cream and dessart.
please link this site.
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Anni said,
March 15, 2008 at 10:29 am
Hi Celine, I just made this yesterday with half coffee liqueur and half soy milk, and cashews and hazelnuts. It was wonderful! Do you mind if I blog about this recipe (I think my Finnish readers would definitely appreciate it)? I always thought that American fudge is similar to chocolate toffee, but this was more like chocolate truffle!
-Anni.
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Celine said,
March 15, 2008 at 11:36 am
go for it, Anni!
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jason said,
March 17, 2008 at 2:48 pm
Hey
I was just wondering how much “6 T whiskey” is, say in ml?
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Celine said,
March 17, 2008 at 4:53 pm
google says 88.7205887 ml, jason.
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SharonR said,
March 27, 2008 at 11:00 am
Looks yummy; just wondering if I can sub rum for whiskey (I don’t have whiskey at the moment)!
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Celine said,
March 27, 2008 at 11:17 am
I’m sure it’d be awesome too, Sharon.
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Tofu for Two » Mocha Fudge said,
March 31, 2008 at 8:14 am
[...] is a great recipe I snatched from Celine’s inspired blog Have cake, will travel. The original recipe makes use of whiskey, but we didn’t have that, so I used coffee liqueur and soy milk instead. [...]
Fudgy Wudgy was a bear « Destined for Dessert said,
September 21, 2008 at 9:41 am
[...] on Yeah, That “Vegan” Shit, adapted from have cake, will travel’s recipe for whisky peanut fudge.* I had Malibu rum on hand as well as some shredded, sweetened coconut and decided to make yet [...]
Melissa Bastian said,
September 23, 2008 at 4:51 pm
Allo! I made this with rum and cashews instead of whiskey and peanuts. It was my first fudge experiment, and I think it was a good way to start. Only… it’s a bit “rummy”. I think I remember my home ec properly, but just to be sure, T = tablespoon, correct? If it was supposed to be teaspoon, then I put in three times more rum than I was supposed to, which would explain things… Otherwise, that’s just a fudge with a kick.
Thanks!
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Celine said,
September 23, 2008 at 5:15 pm
Hi Melissa! your version sounds absolutely delicious too, for sure. T = tablespoon indeed. it’s quite the boozy dessert, no doubt about it. :)
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Whiskey peanut fudge said,
September 26, 2008 at 1:32 pm
[...] I can’t wait to have the opportunity to make this amazing dessert! Thanks to Have Cake Will Travel for this treat. The claim, and I believe it: “this fudge will cure what ails [...]