Mimosa Fudge

 
How fun is a recipe challenge involving booze???  That’s exactly what Carrie & Julie came up with & each month they are going to present the challenge of creating a recipe with a different alcohol!  This month the spirit of choice was Champagne!
 
The first thing that came to my mind when thinking of Champagne was Mimosas.  I thought about doing a Mimosa inspired cupcake but I really wanted to branch out.  My brilliant ass decided that fudge was the way to go!
 
 

 
 
Now, let me tell you ~ I’ve never made fudge before.  Not real fudge.  I’ve made the simple 2 ingredient melted frosting fudge.  That’s easy.  And requires no patience.  Real fudge requires patience.  This is a trait that I lack. 
 
 

 
 
I persevered though.  I made fudge.  And pretty good tasting fudge if I do say so myself!  Think creamsicle with booze!  The only thing that was a fail about it was that it wouldn’t set.  No matter how long I left it in the fridge, it still stayed very very creamy. 
 
 
 

 
 
It was still really good to eat with a spoon.
 

 
 

MIMOSA FUDGE
YIELD: 48 servings/2.5 pounds
 
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INGREDIENTS:
  • 3/4 cup butter
  • 3 cups sugar
  • 3/4 cup heavy whipping cream
  • 1 package (12 ounces) white baking chips
  • 1 jar (7 ounces) marshmallow creme
  • 4 teaspoons orange extract
  • 4 tablespoons Champagne
  • 12 drops yellow food coloring
  • 5 drops red food coloring
 
INSTRUCTIONS:
 
Line a 13-in. x 9-in. pan with parchment paper; set aside.
 
In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Place the baking chips & marshmallow creme into a large bowl. Remove the sugar mixture from the heat; stir in to the chips and marshmallow creme until smooth.
 
Remove 1 cup of the mixture and set aside. Add orange extract and Champagne to the remaining mixture; stir until blended. Add in the food colorings & stir until desired orange color is reached. Pour into prepared pan. Drop the reserved 1 cup of marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.
 

 
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18 Comments

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  3. This sounds amazing!!

    Do these have to stay in the fridge, or do they just need to be in there long enough to set?

    Thanks!

    Reply

    1. I would leave them in the fridge as much as possible just because the longer you have them out the warmer they will get & they will start to lose the firmness. They will be fine to have out if you’re serving them at a party or something, but then I would store any leftovers back in the fridge.

      Reply
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  12. Oh, this is crazy creative!! I never would have thought about making fudge with champagne! 🙂

    Thank you so much for entering Julie & I’s first ever Spiked! Recipe Challenge! Good luck, lady!

    Reply

  14. Oh Jaime I’m so happy to see the fudge came out. I totally want to shove a whole square in my mouth right now! Way to kick some champagne butt mama!

    Reply

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