6 T whiskey 1 1/4 cup icing/powdered sugar 1 1/4 cup semisweet chocolate chips (melt them and cool them down after measuring the amount) 1 cup dry roasted, unsalted peanuts (chop them after measuring the amount) prepare an 8×8 baking pan with some parchment paper for minimal cleanup. whisk your whiskey [ha] together with the sugar. throw in peanuts. add chocolate, stir well. pour in your prepared baking pan, grab an extra piece of parchment paper and press down with a spatula [or your not-too-warm hands] on top of the extra parchment to level the fudge. place in fridge for at least a couple of hours. remove from pan, remove parchment paper and cut your fudge the way it’s never been cut before. the size of the pieces is up to you! |
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