This Jack and Coke Fudge is a cocktail in candy form with a white chocolate base flavored with cola extract and Jack Daniel’s whiskey.
This Jack and Coke Fudge is my latest fudge creation.
While holiday time is when people tend to make the most fudge I like to make it all year long.
So I don’t always think of fudge in holiday flavors.
Though lately I haven’t really been making any fudge.
Which isn’t like me.
But with no big parties to go to making batch after batch of fudge doesn’t make sense.
I’ve been thinking about doing cocktail caramels and fudge for the new year.
A few years ago I made a Mojito Fudge that turned out really good.
I have a few more fudge recipes that have booze in them but the Mojito fudge is the only one that is completely based on a cocktail.
That is until today.
For this fudge you will need a cola extract.
You can get it at some speciality stores or online.
I get mine online.
For this fudge I used vegetable shortening (Crisco).
I find that this works better than butter for recipes that don’t need a butter flavoring.
Since there is no butter in Jack and Coke it only made sense to use the shortening.
While I used white chocolate for this recipe I do think it could work well with chocolate.
Chocolate and whiskey go well together.
And even the hint of cola goes with chocolate as well.
But since I was trying to be somewhat of a purist on this fudge I went with the white chocolate since it doesn’t have a strong flavor.
Do you have to use Jack Daniel’s whiskey?
Of course not.
Any whiskey can work.
But the cocktail that most people know is Jack and Coke.
You can use bourbon in place of the whiskey if that’s all you have.
So if you have a Jack and Coke lover in your life make this for them.
Or if you are the Jack and Coke lover make it for yourself. 😀
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar
- 4 oz. Crisco Vegetable Shortening
- 1/3 cup heavy cream
- 2 cups white chocolate chips
- 3-4 drops cola extract
- 1/4 cup Jack Daniel's whiskey
- 7-ounce jar marshmallow crème
- Gummy Colas (mini if you can find them)
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 saucepan 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 chocolate has melted and the mixture is smooth.
Add the cola extract, marshmallow crème, and whiskey and mix until well blended.
Pour into prepared pan.
Top with gummy cola if desired. Push slightly down on the cookie pieces so that it sticks to the fudge.
Let cool to room temperature.
Then lift out of the pan and onto a cutting board.
Cut into whatever amount you want.