Jack Daniel’s Fudge

(from Lucianolinda’s recipe box)

had to tweak this recipe when the first batch did not set. Be sure to use a large pot this gets to be a lot, and will boil over if pan is too small.

Source: Facebook blogger

Categories: Candy


  • 5 cups sugar
  • 2 sticks unsalted butter
  • 1 cup whole milk
  • 1 1/2 tsp. vanilla
  • 25 lg. marshmallows snipped in half ( I used a package of mini-marshmallows, works with the work)
  • 11.5 oz. Garadelli 60 percent cocoa bittersweet chocolate chips
  • 2 1/2 cups powdered sugar
  • 3/4 cup Jack Daniel's whiskey ( or of choice- I used Ezrah Williams)


  1. Whisk whiskey with powdered sugar and set aside.
  2. Foil and butter a 9 × 13 (or larger) baking pan.
  3. Put sugar, butter, milk and vanilla in a large pot with a heavy bottom. Cook on med. heat, stirring constantly, until mixture boils. Continue stirring and cooking for 3 minutes, or until temperature reaches 250 degrees on candy thermometer. (I found 3 minutes to be not enough time. thermometer more reliable)
  4. Remove from heat.

  5. Add marshmallows and chocolate, stirring vigorously until all is melted and blended into sugar mixture. Give whiskey mixture a quick stir and add it to the pot, stirring til fully incorporated.
  6. Pour into the buttered pan and chill. Let mellow for a day before cutting.

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