Kentucky Bourbon Fudge

“This is a creamy old-fashioned fudge. Please don't skimp on the bourbon...use a fine one, such as Four Roses or Woodford Reserve. Maker's Mark is also acceptable. Always remember what every Kentuckian knows: Whiskey is no substitute for bourbon!”

Ingredients Nutrition


  1. In a heavy saucepan, mix sugar and cocoa until blended.
  2. Add milk and stir until blended.
  3. Add heat and slowly bring mixture to a boil. Allow mixture to boil up and dissolve sugar crystals on the sides of the pan.
  4. Boil until candy reaches the soft ball stage (230-240 degrees), stirring constantly.
  5. To test for "soft ball stage" drop a little of the candy mixture in clean, ice cold water. If you can roll it around with your finger and it holds together, it's ready.
  6. Remove from heat, and stir in bourbon.
  7. "Beat" mixture with a spoon, stirring briskly until the candy starts to crust around the sides of the saucepan and the mixture thickens considerably.
  8. Pour into a buttered 9x13 glass dish. Allow to cool slightly and cut into squares.
  9. Press a whole pecan into the top of each square.
  10. Enjoy!

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