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Brandy Alexander Fudge

 Brandy Alexander Fudge
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.
64 ServingsPrep: 30 min. Cook 15 min. + chilling


  • 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)


  • 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.

2 of 2

Brandy Alexander Fudge (continued)

Directions (continued)

  • 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.