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Chocolate Peppermint Bourbon Walnut Fudge

This recipe caught my eye when I got the cookbook I’m Dreaming of a Chocolate Christmas by Marcel Desaulniers.  I loving making fudge and other candies during the Christmas season, and this looked like the perfect recipe to try.  I decided to make it this year to take with us when we went to visit my husband’s family.  This recipe has a lot of chocolate and a lot of sugar, so it is very rich. It yields quite a bit of candy, so you can get many servings out of this recipe.  The mint flavor was definitely present, but not overpowering.  I liked how it tasted with the chocolate.  My only complaint is that you really couldn’t taste the bourbon.  Next time (and there will be a next time!) I will increase the bourbon so that the flavor comes through a bit more.  This is probably my favorite of all the fudge recipes I’ve tried.  It was definitely a hit with David’s family and we enjoyed snacking on it after dinner as we played games and watched movies and football!

Chocolate Peppermint Bourbon Walnut Fudge
Source: I’m Dreaming of a Chocolate Christmas by Marcel Desaulniers

4 tablespoons (1/2 stick) unsalted butter, cut into 1-tablespoon pieces, plus 1 tablespoon, melted
3 1/3 cups granulated sugar
1 1/3 cups heavy cream
1 teaspoon salt
16 ounces semisweet baking chocolate, coarsely chopped
1 cup walnut halves, toasted and coarsely chopped
1 tablespoon bourbon
1 tablespoon peppermint extract

Lightly coat an 8x8x2-inch nonstick baking pan with the melted butter, then line with plastic wrap.

Combine the remaining butter, sugar, cream and salt in a medium saucepan over medium heat. Bring to a boil, stirring frequently to completely dissolve the sugar. Turn the heat down (so the mixture does not boil over) and continue to boil while stirring frequently until the mixture reaches 230 F, about 6 minutes. Use a digital thermometer for an accurate reading.

Remove from heat. Add the chopped chocolate and stir carefully with a whisk. Stir until the chocolate has melted and been completely incorporated. Add the walnuts, bourbon and peppermint extract and stir with a rubber spatula until incorporated. Pour the fudge into the prepared pan, spreading evenly with the spatula. Cover with plastic wrap and refrigerate until firm, about 2 hours.

To serve, remove the top layer of plastic wrap. Flip the pan upside down on top of a cutting board. Remove the plastic wrap. Cut into pieces of desired size. Store in tightly sealed plastic container in the refrigerator. Bring to room temperature before serving.

The fudge will retain the peppermint flavor for several days if stored in the refrigerator. For long-term storage (up to several weeks), freeze the fudge in a tightly sealed plastic container to prevent dehydration and to protect it from refrigerator or freezer odors.

Makes 3 pounds.

2 Responses

  1. Erin, you’re killing me – I tried making that fudge too but let’s just say the results weren’t as edible as yours.

  2. Wow, this looks fabulous! And you know I love anything with bourbon.

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