Like I said on National Nutty Fudge Day, we normally equate fudge with rich, gooey, warm chocolate, but that isn’t the case! The real definition of fudge is a mix of sugar, butter, and milk that’s slowly heated to a specific temperature. It’s only the American version that’s predominantly chocolate–and why we can have so many different flavors and it can still be “fudge”. 🙂

But, for my money, fudge has got to have just a little chocolate in it! And there are few local chocolate shops in New York who know fudge better than Li-Lac Chocolates. In operation in the West Village since 1923, Li-Lac Chocolates has been making fine bonbons, confections, and just plain yummy sweets for almost a century. They specialize in fudge, which they make, of course, in the popular chocolate variety, but also include maple walnut and peanut butter. And the chocolate fudge comes in bar form, so you don’t even need to pretend when you buy the bonbon sizes and say you’ll only eat one…but eat four instead. This time no one believes you’ll resist eating the whole bar!

Li-Lac Chocolates
40 8th Ave (between Jane St & West 4th St)

“For 84 years, Li-lac Chocolates has been hand-making fine chocolates. Li-lac’s legendary fudge recipe goes back to 1923 and comes in decadent varieties like maple walnut, coconut and peanut butter ($22 for a one-pound box). The French chocolate ($21 for a half-pound box) is a mix of dark and milk chocolates filled with selections including praline, rum, truffle, marzipan and raspberry.”–The New York Post

“The good people at Li-lac create handmade chocolates with recipes passed down since 1923. Their sweet selection ranges from old-fashioned molded chocolates to truffles, fudge and almond bark. Plus, there’s an enormous selection of chocolate molds so you can order your sweetie anything from a milk chocolate Empire State Building to a dark chocolate floppy disk.”–Edible Manhattan

Some reviews from

“I love both the peanut and coconut cluster, milk or dark…it’s really doesn’t matter. The caramel nut bars are perfect before sex, during sex, after sex or just in the place of sex. The walnut fudge will make me slap YOUR mama. Worth every penny…so by all means go broke.”–Jeremy R.

“I recently lost 30 pounds eating Li-Lac chocolates. Seriously, I did. My regimen goes something like an hour of cardio five or six times a week and some of Li-Lac’s peanut butter fudge, dark chocolate covered marshmallows, and assorted other treats as a reward for my hard work.”–T.B.


But if you’re looking for a more inventive, more adventurous fudge experience, you’ll have to head uptown. (Did you ever think you’d look for “adventurous fudge”?) Marcus Samuelsson, celebrity chef and pioneer of the new Harlem Renaissance, has taken chocolate fudge to a new level at his restauarant, Red Rooster. Think less butterscotch and peanuts and more…whiskey and bourbon. Yep, that’s right, Samuelsson has made a boozy fudge! You knew it would happen eventually 😉 He boldly says on his website that he’s tried to mix the childhood sweet with a very adult flavor for his diners, so the whiskey is coupled with a drop of bourbon, some sea salt, and macadamia nuts to make a fudge like you’ve never tasted before. His new spin on soul and comfort food is worthy enough to take a trip up to Lenox Avenue for Red Rooster’s cuisine, but even if you just come for the fudge, it’s totally worth it.

Red Rooster
310 Lenox Ave (between 125th St & 126th St)

“Here at the Rooster, one of our signature and favorite dessert items has to be the homemade Whiskey Fudge. Bite-size, decadent and infused with whiskey, these chocolate poppers are sure to satisfy the sweet tooth of raging chocoholics everywhere. Made with minimal ingredients, the fudge is simple in theory but complex in flavor. We add a few drops of Southern whiskey, bourbon, a few touches of sea salt and toasted Macadamia nuts and suddenly, that fudge you loved so much as a kid is given a grown up taste.”–

Some reviews from

“We then proceeded to dessert, where we feasted on the Warm Apple Pie with its flaky crust made from sharp cheddar cheese. The apple filling was tender, yet firm, unlike the gooey gelatinous mess often found within. The apples gave off a powerful aroma, as if they were freshly peeled. A homemade vanilla whipped cream was a creative winter alternative to ice cream. The Whiskey Fudge dessert might have come as a smaller portion, but the dense chocolate and chunky macadamia nuts made it an even more decadent treat.”–Alison C.

“We ended the night with Whisky Fudge, which I thought was the most inspiring dish of all but again, you can’t go wrong with Whisky and Fudge!”–Neline S.


Make sure you check out the updated NYC Food Holidays Map to find this most recent holiday!