Introduction: Vanilla Bourbon Fudge

Picture of Vanilla Bourbon Fudge

Vanilla Bourbon Sugar:

  • 1 cup Turbinado sugar
  • 1/2 vanilla bean
  • 2 tbsp bourbon

Fudge:

  • 4 oz unsweetened baking chocolate
  • 5 oz bittersweet chocolate
  • 5 oz semi-sweet chocolate
  • 1 14 oz can sweetened condensed milk
  • 10 tbsp unsalted butter
  • 2 tbsp bourbon
  • 2 tbsp dark corn syrup
  • 1 vanilla bean
  • Kosher salt

Step 1: Sugar

Preheat oven to 170°F.

Mix the sugar, bourbon, and the beans scraped from the vanilla pod in a bowl, making sure the vanilla is evenly spread throughout.

Spread the sugar into a thin layer on a parchment-lined baking sheet and put it in the oven for at least 6 hours, or until the sugar looks like Turbinado sugar again (if the sugar is still damp, leave the sugar in the heated oven for additional hours as needed but do not increase the oven temperature or the sugar will melt).

Step 2: Fudge

Line an 8" by 8" baking dish with parchment, leaving some overhang.

Set up a double boiler and combine the chocolates in the top bowl (making sure that the bottom of the bowl doesn't touch the water in the pan). Over medium heat, stir until almost completely melted and set aside.

Combine condensed milk, butter, bourbon, corn syrup, and a pinch of salt in a small saucepan. Scrape the vanilla beans into the saucepan and then add the pod. Heat over medium heat until hot to the touch. Remove the vanilla bean pod.

Gently stir a third of the milk mixture into the melted chocolate with a rubber spatula. Then add the next third. (The fudge will look greasy and broken, but it will come together). Add the last third and beat the mixture until it is shiny and looks almost elastic. Pour the mixture into the baking dish and smooth the top with the spatula. Sprinkle the bourbon sugar on top (and some flaky sea salt, if desired).

Let the fudge cool and put it in the fridge for at least 4 hours.

To cut, hold the fudge by the parchment paper and put it on a cutting board. Using a smooth, sharp knife, cut into 25 squares, or desired shapes and sizes (it will be difficult to cut, but don't let it get too soft or it will stick.)

*Fudge will keep in the fridge for about 2 weeks if stored in an airtight container.

Step 3:

Comments

seamster (author)2015-01-05

This fudge looks tasty! Thank you for sharing your recipe!

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