Brandy Alexander Fudge Recipe

5 1 1
Brandy Alexander Fudge Recipe
Brandy Alexander Fudge Recipe photo by Taste of Home
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Brandy Alexander Fudge Recipe

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5 1 1
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At Christmastime, we love to indulge in this marbled fudge inspired by the popular brandy drink. My sister-in-law won first place with this recipe at the county fair.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. Cook 15 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. Cook 15 min. + chilling

Ingredients

  • 1 teaspoon plus 3/4 cup butter, divided
  • 3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons brandy
  • 1 cup white baking chips
  • 2 tablespoons creme de cacao or Kahlua (coffee liqueur)

Directions

Line an 8-in.-square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside.
Divide marshmallow creme between two small heat-resistant bowls. Pour half of the sugar mixture into each bowl. To one bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao.
Spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until set completely.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
Editor's Note: Once you add the chips to the mixture, work fast as the fudge sets up quickly.
Originally published as Brandy Alexander Fudge in Taste of Home Christmas Annual Annual 2013, p160

  • 1 teaspoon plus 3/4 cup butter, divided
  • 3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons brandy
  • 1 cup white baking chips
  • 2 tablespoons creme de cacao or Kahlua (coffee liqueur)
  1. Line an 8-in.-square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside.
  2. Divide marshmallow creme between two small heat-resistant bowls. Pour half of the sugar mixture into each bowl. To one bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao.
  3. Spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until set completely.
  4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
Editor's Note: Once you add the chips to the mixture, work fast as the fudge sets up quickly.
Originally published as Brandy Alexander Fudge in Taste of Home Christmas Annual Annual 2013, p160

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MY REVIEW
farm diva User ID: 6995846 123549
Reviewed Nov. 7, 2013

"VERY GOOD, and easy , I am going to make this for gifts for Christmas."

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