Thought I would shape a fudge recipe that is super easy to make and the best part, has Jack in it. Have only used black label for it, but have been tempted to put barrel proof in it instead to kick it up a little. Enjoy:
Jack Daniels Pecan Fudge
20 ounces dark chocolate chips
1 14-ounce can sweetened, condensed milk
¼ cup Jack Daniels (Black Label)
2 teaspoons vanilla
½ teaspoon salt
2 cups pecans, chopped.
Line an 8 x 8-inch baking dish with waxed paper, leaving a 2-inch overhang on each side.
In a large, microwaveable bowl, add the chocolate chips. Heat on high for 90 seconds.
Remove and stir well. Repeat for another 90 seconds and stir until fully melted. Add
Sweetened condensed milk, Jack, vanilla and salt. Stir until smooth. Add nuts and
stir until fully incorporated, then pour into prepared pan. Refrigerate 1 hour, or until
firm (we found 2 to 3 hours). Using waxed paper, lift fudge out of pan and turn onto a
cutting board. Remove waxed paper and cut into 8 slices by 8 slices to make 64
one-inch squares. Wrap fudge in waxed paper and store in airtight container in refrigerator
for up to one week.