What the fudge? Vol. 2

After some further experiments, I can safely say that if you want to make booze-flavoured fudge without any kind of nuts or other crunchy stuff, you will need to up your chocolate quantity a bit from the fudge recipe I introduced earlier.


Margarita Fudge

  • 1 tin of condensed milk (397 g)
  • 500-600 g of chocolate (depending on desired texture and quality of chocolate)
  • 2-3 tsp of tequila
  • 3-4 tsp of cointreau
  • grated rind of 2 limes stirred in and sprinkled on top
  • gourmet salt sprinkled on top


I used 1/3 really dark, 70% chocolate, and 2/3 regular cooking chocolate. The key is to have enough chocolate to help the fudge set despite the liquid being added. But not too much, so it doesn’t end up too hard. Ideally, we’re talking 500-600 grams of chocolate. The amount of liquor also depends on what you like (boozy or extra boozy) and what kind of chocolate you are using. The greater the cocoa bean content, the more it can handle its booze. That’s my take on it anyway.

I sprinkled some of the lime rind on top with some nice gourmet salt. Delish.



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