I avoided fruitcake for a really long time.

Like most things, my first experience with it was not a positive one and so I swore all fruitcakes off.

That was until years ago when my family was sent a Tipsy Cake from Jack Daniels.

First off, wow those are strong.

Second, wow those are good.

It was then I realized that not all fruitcakes are alike and started making my own.

Like with fruitcake the longer the fruit soaks in the booze…the boozier it will be.

If you are wanting a more family friendly fudge you could leave out the bourbon.

But honestly you kind of need it.

I originally was going to add pecans to the Bourbon Fruitcake Fudge.

Only to notice the bowl of pecans off to the side after I already had the fudge setting up in the pan.

My husband says he’s glad there were no nuts.

He says he likes the fudge just is.

Then again, he loves bourbon.

It really doesn’t matter what fruitcake fruit you use.

I buy individual flavors but they make a mix of it that you can buy.

It’s almost always at every grocery store this time of year.

Normally over in the bulk nuts in produce.

This is definitely a fun fudge to bring to a holiday party.

P.S. It’s a great day to buy my cookbook.

Want more Fruitcake Recipes?

Bourbon Fruitcake Fudge

2 cups granulated sugar
4 oz. unsalted butter
½ cup heavy cream
12 ounces white chocolate chips
7-ounce jar marshmallow crème
3/4 cup fruitcake fruit (candied cherries, candied pineapple, candied orange peel), diced
enough bourbon to over the fruitcake fruit, about a cup

Place fruitcake fruit into a medium bowl.
Even out with a spatula.
Pour bourbon over the fruit until the booze covers the fruit completely.
Let fruit sit in bourbon for 2 hours (or more).
Drain the fruit from the bourbon.
Reserve 3 TBSP of the bourbon used to soak fruit.
Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
Once you reach 234F remove from heat and add the white chocolate chips stirring vigorously with a wooden spoon until the white chocolate has melted and the mixture is smooth.
Add the marshmallow crème and mix until well blended.
Add the 3 TBSP reserved bourbon.
Fold in the bourbon soaked fruitcake pieces.
Pour into prepared pan.
Top with more fruitcake fruit if desired.
Let cool to room temperature.
Then lift out of the pan and onto a cutting board.
Cut into whatever amount you want.