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.


YIELD: 48 servings/2.5 pounds

  • 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
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.



  1. This sounds amazing!!

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


    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.

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  3. 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!

  4. 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!

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