Copycat Jack Daniels Fudge Recipes

Steps:

• 1. 1. Whisk whiskey with confectioner's sugar, and set aside.
• 2. 2. Foil and butter a 9 x 13 (or larger) baking pan.
• 3. 3. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom. Stirring steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important). Remove from heat.
• 4. 4. Add the marshmallows and chocolate, stirring until all of it is melted and blended into the sugar mix.
• 5. 5. Give whiskey mixture a quick stir, and add it to the pot, stirring until fully incorporated.
• 6. 6. Pour into a greased pan, and chill. Let mellow for a day before cutting.

Steps:

• Melt chocolate bits in a microwave or double broiler, stirring frequently.
• As soon as chocolate is melted, mix Jack Daniels with the powdered sugar in a large bowl,and add to the melted chocolate, stir well, add nuts.
• Turn into a 13x9x2-inch pan and cover with plastic wrap.
• This sets quickly and you want to cool it long enough to set but still warm enough to cut.
• Since this is a no cook recipe regarding the booze be careful how much you eat and don't serve to minors.

Steps:

• Line a 5x7-inch dish with foil, leaving an overhang for easy removal.
• Place chocolate chips in a glass bowl and microwave for 1 minute. Stir and keep microwaving at 15-second intervals, stirring each time until chocolate is melted. Add sweetened condensed milk, whiskey, vanilla, and salt. Stir until all ingredients are incorporated. Stir in pecans.
• Pour fudge into the lined dish and let set, 2 to 3 hours. Lift out of the dish using the foil overhang and cut into 24 squares.

Steps:

• Combine all th ingredients in a saucepan in the order listed, mixing and stirring after each addition.
• Place over medium heat and stir until the mixture comes to a boil.
• Reduce the heat until the mixture is slowly simmering.
• Cook the sauce for 35 to 45 minutes, until thick and bubbling.

Steps:

• Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
• Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
• Drain pecans, reserving 2 ounces of the whiskey, and set aside.
• Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
• Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
• Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
• Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.