Whiskey Peanut Fudge
March 11, 2008 at 6:54 pm | In recipe |
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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!
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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.
Comment by erica — March 11, 2008 #
I think this fudge could cure anything.
Comment by Vegan_Noodle — March 11, 2008 #
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.
Comment by Bladerunner — March 12, 2008 #
[...] Whiskey Peanut Fudge. [...]
Pingback by New priority. « — March 12, 2008 #
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
Comment by Cookie — March 12, 2008 #
Wow, Celine! This looks fabulous!
Comment by Patricia Scarpin — March 12, 2008 #
I bet that has a real “kick.” It looks beautiful!
Comment by Erin — March 12, 2008 #
I love it! Might make that this week, as I have all the ingredients.
Comment by Judith — March 13, 2008 #
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!
Comment by amber — March 13, 2008 #
[...] 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 [...]
Pingback by Recipe Index « have cake, will travel! — March 13, 2008 #
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!
Comment by Celine — March 13, 2008 #
Oh my! This sounds amazing.
Comment by melisser — March 15, 2008 #
Hellow!
I live in japan.
I’m gethering date about ice cream and dessart.
please link this site.
Comment by toro — March 15, 2008 #
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.
Comment by Anni — March 15, 2008 #
go for it, Anni!
Comment by Celine — March 15, 2008 #
Hey
I was just wondering how much “6 T whiskey” is, say in ml?
Comment by jason — March 17, 2008 #
google says 88.7205887 ml, jason.
Comment by Celine — March 17, 2008 #
Looks yummy; just wondering if I can sub rum for whiskey (I don’t have whiskey at the moment)!
Comment by SharonR — March 27, 2008 #
I’m sure it’d be awesome too, Sharon.
Comment by Celine — March 27, 2008 #
[...] 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. [...]
Pingback by Tofu for Two » Mocha Fudge — March 31, 2008 #
[...] 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 [...]
Pingback by Fudgy Wudgy was a bear « Destined for Dessert — September 21, 2008 #
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!
Comment by Melissa Bastian — September 23, 2008 #
Hi Melissa! your version sounds absolutely delicious too, for sure. T = tablespoon indeed. it’s quite the boozy dessert, no doubt about it. :)
Comment by Celine — September 23, 2008 #
[...] 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 [...]
Pingback by Whiskey peanut fudge — September 26, 2008 #