Makes: 64 (1-inch) squares

 

This fudge is easy to make and perfect if you’re looking for a quick and incredibly satisfying dessert, especially if you keep these staples on hand in your pantry. The whiskey adds a hint of toasted marshmallow and plays well with both the vanilla and the sweetened condensed milk.

 

20 ounces dark chocolate chips

1 (14-ounce) can sweetened condensed milk

½ cup Mash & Mallow S’mores Whiskey

2 teaspoons pure vanilla extract

½ teaspoon kosher salt

2 cups chopped pecans, lightly toasted

 

Line an 8×8 inch baking dish with waxed paper, leaving a 2-inch overhang on each side.

 

In a large microwaveable bowl heat the chocolate chips on high for 90 seconds. Remove and stir well. Repeat for another 90 seconds and stir until fully melted. Add the sweetened condensed milk, whiskey, vanilla, and salt. Stir until smooth. Add the nuts and stir until fully incorporated.

 

Pour the mixture into the prepared pan. Refrigerate for 1 hour, or until firm. Using the waxed paper, lift the fudge out of the pan and turn it out onto a cutting board. Remove, discard the waxed paper, and cut into 8 slices by 8 slices to make 64 1-inch squares.

 

Wrap the fudge in a clean sheet of waxed paper and store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.