Chocolate Fudge with Bourbon Sugar
Rich and decadent chocolate fudge infused with bourbon and topped with homemade bourbon-vanilla sugar and flaky sea salt. This sophisticated confection combines bittersweet and unsweetened chocolate for the perfect balance of sweetness.
Ingredients
- •1 piece vanilla bean, split lengthwise
- •1 cup demerara sugar
- •2 tablespoons bourbon
- •1 spray Nonstick vegetable oil spray
- •10 ounce bittersweet chocolate (preferably 72%), coarsely chopped
- •4 ounces unsweetened chocolate, coarsely chopped
- •1 can 14-ounce can sweetened condensed milk
- •10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
- •2 tablespoons bourbon
- •1 tablespoon light corn syrup
- •¼ teaspoons kosher salt
- •1 piece vanilla bean, split lengthwise
- •1 pinch Flaky sea salt (such as Maldon)
Cooking Instructions
- 1.
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.
720 min
- 2.
Line an 8x8" 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.
15 min
- 3.
Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).
10 min
- 4.
Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of 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.
245 min
- 5.
Turn out fudge onto a cutting board and slice into 2x3/4" rectangles, 2" squares, or triangles.
15 min