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Fudge with Bourbon Sugar

With Mother’s Day right around the corner, nothing says “I Love You” more than a beautiful box of homemade Fudge with Bourbon Sugar!

Fudge can be a little bit of a challenge to get just right, being that both the chocolate and the condensed milk mixture need to be heated to the perfect temperature in order to that amazing, chewy texture we all know and love in fudge, but once you get there you’re in chocolatey heaven!!

I’m not the hugest chocolate fan, but even this recipe may have converted me. Well…maybe not, but it’s a definite possibility. What differentiates this recipe from most is the addition of the bourbon. It lends an extra note of bitterness to the fudge, but also enhances its silkiness. The sugar on top also adds a nice crunch and helps to break up the intensity of all of the dark chocolate.

Package these pretties into a beautiful tin and I’m positive that your mom (or even yourself!) would love to get these as a gift on Mother’s Day as a way to show your appreciation for her and everything that she’s done for you.

 

 

So get cooking because it really is so fudging good!! ๐Ÿ˜€

โ€HAPPY MOTHER’S DAY!!!โ€

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Fudge with Bourbon Sugar

Ingredients

Recipe Credit: Bon Appetit

Bourbon Sugar

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

Fudge

  • Nonstick vegetable spray
  • 10 ounces bittersweet chocolate (preferable 72%)
  • 4 ounces unsweetened chocolate
  • 1 14 ounce can of sweetened condensed milk
  • 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, cubed
  • 2 tablespoons bourbon
  • 1 tablespoon of light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 vanilla bean, split
  • Flaky sea salt (optional)

Preparation

  1. Make the bourbon sugar ahead of time by first preheating the oven to as low as it can go and mixing the sugar, vanilla bean, and bourbon in a box.
  2. Evenly spread the sugar mixture onto a parchment-lined baking sheet and allow to dry out inside of the oven for at least two hours.
  3. Line a square baking dish with parchment paper and evenly coat with vegetable cooking spray.
  4. Coarsely chop the chocolate and melt inside of a heatproof bowl that has been placed over a pot of simmering water (do not let the bowl touch the water). Do not completely melt.
  5. In another saucepan, combine the condensed milk, butter, bourbon, corn syrup, kosher salt, vanilla bean (pod included), and heat until butter has just melted (or until about the same temperature as the melted chocolate).
  6. In batches, slowly add the condensed milk mixture into the chocolate using a rubber spatula until fully combined.
  7. Pour the fudge into the prepared baking dish and refrigerate for a minimum of 4 hours or overnight.
  8. When it is about halfway set, sprinkle with the bourbon sugar and flaky sea salt.

I’ll be happily bringing these to Fiesta Friday #67. Hope to see you there!!

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