Loaded Chocolate Bourbon Fudge

Yes, this was another Christmas gift involving booze, but would also be fun for Valentine's Day. And seriously, anytime you throw together chocolate and booze...it's going to be a fun day.

Even though this is not my most beloved old-fashioned fudge, it was pretty darn good...I happen to love Jim. And Jack.  It's also easy...no candy thermometer required! And before anyone asks, yes you can omit the alcohol.

The toppings are your choice as well. I used what I had on hand...Heath Toffee Chips, Mini Baking MM's, mini Hershey kisses, chocolate drizzle...and I tried doing a white chocolate drizzle, but my chocolate seized up on me...I think it got some water in it. I was doing multiple things at once and that's never good when dealing with melted chocolate!

Loaded Chocolate Bourbon Fudge

20 ounces semi-sweet chocolate, chopped (I used Chocoley Chocolate, half milk and half dark chocolate)
1 can sweetened condensed milk
1 teaspoon vanilla extract
3-5 tablespoons bourbon (I used 5 - Jim Beam and Rave Review! Culinary Blended Bourbon)
approx 1-1/2 cups of desired toppings
1/2 cup milk chocolate, melted

• Line an 8x8 pan with parchment paper or spray with non-stick cooking spray.
• Melt the 20 ounces of semi-sweet chocolate in the microwave or using the double boiler method (I almost always use the microwave, just remember to microwave it slowly. I heat for one minute, then stir, then heat for 15 seconds until mostly melted, stirring between each interval). 
• Once melted, stir in sweetened condensed milk and vanilla extract
• Stir in bourbon 1 tablespoon at a time. The mixture will thicken, but continue stirring or folding with a sturdy spoon. 
• Pour the chocolate mixture in the prepared pan and place in fridge for 10 minutes to set. 
• Melt the 1/2 cup milk chocolate using desired method and spread a couple of tablespoons evenly over the top of the chilled fudge. Immediately sprinkle on desired toppings, gently pressing into the chocolate. 
• Use the remaining milk chocolate and drizzle it over the top. This will help keep all the good stuff from falling off when cutting. 
• Let set in the fridge for at least 30 minutes. 
• I recommend cutting into small pieces (about an inch or so, because it is very rich!)

Recipe Source: How Sweet It Is

I also highly recommend that when cutting this, have it on a nice, flat, non-slip surface. Otherwise, half your fudge may end up on the floor. When it hits the floor, all of your toppings will pop off, fly all over the kitchen, creating havoc as you try to keep two dogs from eating the chocolate. Also, causing much swearing to occur and resulting in your friends getting half the amount of fudge that was intended. I'm just sayin'...it could happen. #thisismylife

Disclosure: I received both Chocoley Chocolate and Rave Reviews! Culinary Spirits as samples. This is not a paid post. 

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