Whiskey Peanut Fudge
Posted by Celine on March 11, 2008
got some allergies clogging your sinuses? this fudge will cure what ails ya. and it won’t kill you to prepare a batch, it’s so simple to make. shoo! go make some!
I basically threw all of this together in a bowl, so I had to think hard afterwards to give “proper measuring” to the eyeballing I did earlier today. say what? that’s it! no more whiskey fudge for moi.
6 T whiskey
1 1/4 cup icing/powdered sugar
1 1/4 cup semisweet chocolate chips (melt them and cool them down after measuring the amount)
1 cup dry roasted, unsalted peanuts (chop them after measuring the amount)
prepare an 8×8 baking pan with some parchment paper for minimal cleanup.
whisk your whiskey [ha] together with the sugar. throw in peanuts. add chocolate, stir well.
pour in your prepared baking pan, grab an extra piece of parchment paper and press down with a spatula [or your not-too-warm hands] on top of the extra parchment to level the fudge.
place in fridge for at least a couple of hours.
remove from pan, remove parchment paper and cut your fudge the way it’s never been cut before. the size of the pieces is up to you!
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.
March 11, 2008 at 8:00 pm
I think this fudge could cure anything.
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.
March 12, 2008 at 4:18 am
[...] Whiskey Peanut Fudge. [...]
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
March 12, 2008 at 1:42 pm
Wow, Celine! This looks fabulous!
March 12, 2008 at 1:45 pm
I bet that has a real “kick.” It looks beautiful!
March 13, 2008 at 3:12 am
I love it! Might make that this week, as I have all the ingredients.
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!
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 [...]
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!
March 15, 2008 at 1:09 am
Oh my! This sounds amazing.
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.
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.
March 15, 2008 at 11:36 am
go for it, Anni!
March 17, 2008 at 2:48 pm
Hey
I was just wondering how much “6 T whiskey” is, say in ml?
March 17, 2008 at 4:53 pm
google says 88.7205887 ml, jason.
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)!
March 27, 2008 at 11:17 am
I’m sure it’d be awesome too, Sharon.
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. [...]