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!
Maryann
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.
Ingredients
SERVINGS: MAKES 32
Bourbon Sugar
1 vanilla bean, split lengthwise
1 cup demerara sugar
2 tablespoons bourbon
Fudge
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)
Directions
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.
Fudge
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.
