Super Freak by Rick James

Brick House by the Commodores

Unglued by Stone Temple Pilots

Car Wash by Rose Royce

Get Down Tonight – KC and the Sunshine Band

You Should Be Dancing by Bee Gees

Rearviewmirror by Pearl Jam

Copycat Jack Daniel’s Fudge Recipe – Only 3 Ingredients – Easy Melt and Pour Method

I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Copycat Jack Daniel’s Fudge Recipe 

Check Out My New eBay Store!

INGREDIENTS:
check for ingredient coupons here
1 package (12 oz or 2 cups) semi-sweet chocolate chips
2 lbs (about 8 cups) confectioner’s sugar
1 cup whiskey Jack Daniel’s whiskey (recipe is for adults only)
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1:  Line a 13x9x2-inch baking dish with parchment paper. Spray lightly with cooking spray and set aside.

2:  Pour confectioner’s sugar in a large bowl. Pour a cup of Jack Daniel’s whiskey over sugar and whisk mixture well.

3:  Place chocolate chips in a microwave-safe bowl and melt according to package directions, or microwave at 30 second intervals, stirring between each interval, until fully melted.

4:  immediately pour melted chocolate over sugar and whiskey mixture. Stir until all ingredients are blended.

5:  Pour the mixture into the prepared baking dish and spread the mixture evenly.  Let the fudge set just until firm, about 30 minutes.

6:  Lift fudge out of dish and cut into squares. Let fudge further set at room temperature for 60 minutes.

Darlene’s Tips:  I bet you could use other liquor, like coffee brandy or amaretto. And flavored schnapps like peppermint or peach might work with white morsels. Experiment! Please note, the alcohol is not cooked off. This recipe is NOT for kids.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

BE COOL -> Subscribe to my Youtube channel


Comments are closed.