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Bourbon Snickerdoodle Fudge

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5 oz evaporated milk

¾ cup butter salted

2 cups brown sugar

2 cups powdered sugar

¼ cup good quality bourbon 

1 tsp Vain Mexican Vanilla extracted in Kentucky Bourbon

top with cinnamon/sugar


Line an 8x8in square pan with parchment paper.

Combine 2 cups brown sugar, 5 oz evaporated milk, and ¾ cup butter in a heavy-bottomed medium sized sauce pan.

Cook over medium heat, stirring until smooth.

Bring to a boil. Reduce heat to medium low. Stir constantly until until candy thermometer reaches about 238 degrees.

Remove brown sugar fudge from heat and pour into a heat proof bowl.

Cool one minute. Add bourbon and Vain Vanilla to fudge.

Mix until fudge is completely smooth with a hand held mixer.

Add in 2 cups powdered sugar a little at a time, mixing with hand held mixer each time until smooth.

Pour into 8×8 in square pan. Chill in the refrigerator for 30 minutes or until firm.

Slice with a sharp knife and serve. Store leftover fudge in an airtight sealed container.