Tag Archives: bourbon sugar

Bourbon Sugar Chocolate Toffee

Getting ready for the holidays? Baking cookies? Looking for an easy , thoughtful and delicious gift to give friends and family? Look no further and try this recipe for bourbon sugar chocolate toffee.  This is easy candy making , simple just minutes to make. I love to wrap in plastic place in a craft box and share !

From by the bay , wishing you hard candy Christmas food memories!



Bourbon Sugar Chocolate Toffee

1 sleeve saltine cookies or favorite biscuit such as Biscoff wafers
6 ounces butter ( 1 1/2 sticks)
1 1/2 cups dark brown sugar
12 ounces milk chocolate buttons
2 tablespoon bourbon sugar, recipe follows
1 tablespoon coarse sea salt , such as Maldon

Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non stick cooking spray. Arrange the crackers or biscuits side by side in a single layer on the baking sheet. In a heavy medium size saucepan place the butter and brown sugar. Stir while the butter is melting and then bring to a rolling boil. Remove from the heat and carefully pour over the crackers on the baking sheet trying to cover all the crackers. Place in the oven for about 5 minutes, so the toffee bubbles and spreads across the crackers. Remove from the oven and cover with the chocolate buttons. Put back into the oven for 1 or 2 minutes so the chocolate softens. Remove from oven. Use an offset spatula to spread the melted chocolate evenly covering the entire surface of the toffee. Take 3-4 saltines and crush them into small pieces. Sprinkle on top of the chocolate while it’s still sticky and soft. Next sprinkle the bourbon sugar on top and finally the sea salt. Place the pan in the refrigerator for at least one hour, to cool and set. Once set, break into smaller uneven pieces and serve. Store in an air tight container for up to 10 days.



Bourbon Sugar


  • 1 vanilla bean, split lengthwise
  • 1 cup demerara sugar
  • 2 tablespoons bourbon


Preheat oven on the lowest temperature or 275 degrees F. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight or minimum of five hours. Let cool. It should feel like sugar again. Can be stored in an airtight container for up to one week.


Chocolate Fudge with Bourbon Sugar

I love to give the gift of food, this is a perfect gift – chocolate bourbon sugar and if you happen to have bourbon sugar already around it’s even easier to make.  It’s  a combination of sweet and salty , the fudge enhanced with coarse sea salt such as Maldon Sea Salt my favorite! I keep this stored int he freezer over the holidays , not need to defrost , just cut and serve. Perfection!

From by the bay wishing you visions of bourbon fudge food memories!


blog fudge

Chocolate Fudge With Bourbon Sugar

Published December 2014 Bon Appetit recipe by William Werner
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Bourbon Sugar
1 vanilla bean, split lengthwise
1 cup demerara sugar
2 tablespoons bourbon
Nonstick vegetable oil spray
10 ounces bittersweet chocolate (preferably 72%), coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1 14-oz. can sweetened condensed milk
10 tablespoons (1¼ sticks) unsalted butter, cut into pieces
2 tablespoons bourbon
1 tablespoon light corn syrup
¼ teaspoon kosher or fine grey sea salt
1 vanilla bean, split lengthwise or 1 teaspoon vanilla
Flaky sea salt (such as Maldon)


Bourbon Sugar
Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.
Do Ahead: Store bourbon sugar airtight at room temperature up to 2 months.


Line an 8×8” baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.

Combine condensed milk, butter, bourbon, corn syrup and salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate). Gently stir one quarter of the milk mixture into the chocolate with a rubber spatula. Add another quarter of the milk mixture , stirring to incorporate (it might look broken and greasy; don’t worry it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.

Turn fudge onto a cutting board and slice in squares.

Do head : Fudge can be made 1 week ahead , wrap tightly and chill or store in the freezer wrapped in foil, no need to thaw.