Food: Salted Bourbon Fudge

The summer weeks are flying by and we are making the most of each day.  Some days, especially during these unforgiving heat waves, the last thing we want to do is stand over a pot, stirring a sauce or heating up the house by using the oven.  I get that.  I also get that every once in a while we need a little something that makes you say, oh my god...that's freaking delicious!!! 


Enter Salted Bourbon Fudge.  Seriously good.  Seriously bourbonlicious.  I guarantee this fudge will be one of the easiest things you've ever made.  Minimum effort, maximum results...with a wee bit of an arm workout to make you feel worthy of the bourbony chocolatey goodness you are about to experience.


Now when something seems too good to be true, its often the case and with this fudge, there is a tiny catch - once it’s made, it has to be refrigerated for a minimum of one hour.  But let's face it folks, we patiently waited for years while that delicious bourbon aged, so it could pair beautifully with this fudge, so an hour isn't going to kill you.  As they say, good things come to those who wait.  Besides, it’s totally ok to lick the spoon. I dare you to resist the urge!   


As luck would have it, while I was making a test batch, a happy accident occurred.  I was toasting the pecans in a cast iron skillet and I did the one thing I tell you guys not to do.  I walked away from the stove, back to the TV to watch the ball game while my pecans were toasting.  Bases loaded, 2 out, down by 3 runs. How can I not watch?  End result? The batter got caught looking after 14 foul balls and I scorched my nuts. Shit happens. Despite the strike out, (I mean who swings at every pitch and watches the third strike float by??)  my nuts tasted slightly burnt but not that bad. Kind of like a super toasted flavor and I liked it. So, if you opt to add the nuts, when you toast them, let them go for about 45 seconds longer.  Trust me – or play it safe, after all, they are your nuts.


Salted Bourbon Fudge

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Ingredients:      use an 8” square pan   

4 cups of icing sugar

2/3 cup of cocoa

¼ tsp salt

¼ cup of milk

1 tsp vanilla

1 tbsp bourbon + 2oz

½ cup of butter, cubed

½ cup toasted chopped pecans

½ tsp Maldon salt flakes  **do not use table salt


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  1. Prep the pan by lining it with foil and butter or spray the foil.  

  2. Toast the nuts – let them really toast, the flavor with the fudge is exceptional.  Once toasted, you can either sprinkle them in the bottom of your pan or once your mix is complete, fold them in.

  3. Sift the icing sugar, cocoa powder and salt in a large microwaveable bowl.

  4. Stir in the milk, vanilla and bourbon.  Use the back of a wooden spoon to work the mixture, it will resemble large crumbles.  

  5. Place the butter on top of the mix.

  6. Place the bowl in the microwave on high for two minutes.  

  7. Stir with spoon until smooth…you will be surprised how quickly it becomes smooth and spreadable.  I would suggest stirring for at least 3minutes otherwise the fudge will be grainy.

  8. Fold in the nuts, unless you have sprinkled them in the bottom of the pan.

  9. Pour the mix into the pan, use a spatula to get the last bit into the pan.  Smooth the top.

  10. Sprinkle lightly with the Malden flakes.  This is a case of less is more, don’t worry if there are some areas without salt.

  11. Refrigerate for at least one hour.  And don’t fret because you have to wait, you can lick the spoon and spatula for instant gratification.  Oh hell, lick the bowl! No one will ever know.


To plate or cut the fudge, pull up the sides of the foil and remove the entire pan of fudge, still on the foil and place it on a cutting board.  Use a sharp knife and cut off the edges to make nice square Instagram friendly sides. At this point, it would be appropriate, if not your responsibility, to taste test the fudge so go ahead and eat those trimmings.  Was I right? Now, cut a proper square, pour that 2oz of bourbon and bask in the delicious pairing that you just had a hand in creating. Life is good.


Have questions about the recipe or want to share your experience making this?  Leave a comment below or send me a direct message @mlinehan995. I hope you enjoy it just as much as I had making, eating and sharing it!   



Maureen Linehan

Jordan GrigsbyComment