Tuesday, September 12, 2017

Chocolate Fudge with Bourbon Sugar


The late Mr. O-P was more of a tippler than I am. I'm no teetotaler, mind you; it's just that whereas he was a wine and single malt scotch drinker, I go for drinks that are light on alcohol and heavy on paper umbrellas. As a consequence, when he passed away I found myself peering into a liquor cabinet with no idea what to do with all of the spirits that were taking up space. So, one bottle at a time, I started to cook with it. This is bourbon's week, and on the hunt for bourbon recipes, I found this one in an old issue of Bon Appétit. Wow! Is this ever delicious! I added a cup of broken walnuts, because I happen to like my fudge on the nutty side, but you can do what you like. This strikes me as a sweet that would be perfect for the holidays, that is of course, if you want to share.
Chocolate Fudge with Bourbon Sugar
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 salt
1 vanilla bean, split lengthwise
1/2 cup broken walnuts, optional
Flaky sea salt (such as Maldon)
To make the bourbon sugar:
Preheat the oven to 150°F or to the lowest setting. In a small bowl, add the vanilla seeds, sugar, and bourbon. Mix well with a fork. Spread the mixture in an aluminum foil-lined baking sheet. Place the baking sheet in the oven and let it bake until the mixture is dried (about 3 hours). Store the bourbon sugar in a seal tight container.
To make the fudge:
Line parchment paper on top of an 8x8 baking dish, leaving about 2 inches overhang on two sides. Lightly coat the parchment paper with oil spray.
Place heatsafe bowl over a small pot of simmering water (do not let the bowl touch the water). Add the chocolate and stir until melted. Set aside.
In a small sauce pan over medium heat, add condensed milk, butter, bourbon, corn syrup, scraped vanilla seeds, and salt. Heat until it's hot, but not bubbling. Move the sauce pan away from heat.
Add 1/4 milk mixture into the chocolate and gently stir until incorporated. It's best to use a rubber spatula. The mixture might look lumpy and greasy, but it will eventually smooth out! Repeat the process 3 more times, stirring vigorously until the fudge is very shiny and smooth (elastic-like). About 5-8 minutes. Add the fudge mixture into the prepared pan and smooth the top with the rubber spatula.
Sprinkle the fudge with bourbon sugar and sea salt.
Let the fudge cool down before covering and chilling in the fridge for at least 4 hours.
Remove the fudge from the baking dish and cut into squares.



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7 comments:

Linda said...

What a great looking plate of fudge! The bourbon sugar is genius. Although I don't cook or bake much with bourbon, I have made a pecan pie with whisky (same as bourbon, right?) one year that I thought was delicious! I would throw walnuts into mine too, although my husband prefers pecans. ;)

Marigene said...

Chocolate fudge is one of my weaknesses...this looks delicious, Pattie! I will have to give this one a try, for sure.

Alycia Nichols said...

Mm, mm, mm! This sounds like TROUBLE!!!!!!!!!! I like mine with nuts, too. Nice balance.

jmac said...

Will u just send me some lil pkgs of all the stuff you're making?? J/k...kind of! I have not had time in months to make nice meals much less the fun stuff like this. Have decided to make a new file just for stuff you've posted about that I wanna try for holidays. Cuz I need to face it, doesn't look like my cooking time is going to change for awhile.....tears in my eyes!

Victoria Estep said...

I love fudge and bourbon so this is a match made in heaven.

Miz Helen said...

I just pinned your amazing fudge, I will be making this really soon! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
Miz Helen

Madalyn said...

Aside from the Bourbon, this recipe reminds me so much of my grandmother's fudge. More recently, my husband and I have been trying new honeys. I think the raw honey would compliment this really well! excited to try this recipe when we have guests over soon!

Madalyn @ mommaweaver.com