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Bon Appétit

Chocolate Fudge With Bourbon Sugar

3.9

(144)

Image may contain Fudge Food Dessert Chocolate and Cocoa
Michael Graydon + Nikole Herriott

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.

Recipe information

  • Yield

    Makes 32 Servings

Ingredients

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

Flaky sea salt (such as Maldon)

Preparation

  1. Bourbon sugar

    Step 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.

    Step 2

    DO AHEAD: Store bourbon sugar airtight at room temperature up to 2 months.

  2. Fudge

    Step 3

    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.

    Step 4

    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).

    Step 5

    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.

    Step 6

    Turn out fudge onto a cutting board and slice into 2x¾” rectangles, 2” squares, or triangles.

    Step 7

    DO AHEAD: Fudge can be made 1 week ahead. Wrap tightly and chill.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 11 Saturated Fat (g) 6 Cholesterol (mg) 15 Carbohydrates (g) 19 Dietary Fiber (g) 1 Total Sugars (g) 16 Protein (g) 2 Sodium (mg) 35
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Reviews (144)

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  • A winner - which you know is the case when diet-conscious and bourbon-connoisseur recipients both love ! It does yield extra sugar which I plan to use in hot cider drinks.

    • Mr. C. Dexter Bailey

    • 12/22/2022

  • It was good! No trouble with the recipe instructions, everything worked well. Still on the hunt for the ideal fudge recipe, though. And there was way more bourbon sugar than we needed (though it was tasty). Also, our oven won't turn on if the door is open, so that made it tricky to prepare the bourbon sugar. Used high quality chocolate. Honestly I think most people would have given it 4 or 5, stars.

    • Anonymous

    • Portland, OR

    • 5/28/2022

  • This recipe is fantastic. The key is heating everything on LOW (don't mess around with medium or even medium low). The key to the chocolate and milk mixture coming together is keeping the temps very low, only warm enough to melt the chocolate and the butter. If you do that, it'll come together quickly and easily. Once you've added all of the milk, the mixture will appear a bit grainy, keep going. The mixture will soon appear shiny and, well, fudgy. I keep going until the fudge begins to set a bit, this is apparent when it no long wants to cling to the sides at all. When prepping your pan, go very light on the oil, the fudge has enough fat that it doesn't want to stick.

    • Anonymous

    • Chicago, IL

    • 12/22/2020

  • This recipe turned out perfectly. Mix the milk mixture and the chocolate mixture at the same LOW temperature which should be tepid or just melted. Then blend the them and beat until glossy. This recipe makes a lovely, rich chocolate fudge. The bourbon sugar with flaked salt is gorgeous on top! Tiny bites make a great holiday gift.

    • Emily Genovese

    • South Carolina

    • 12/11/2018

  • I've made this twice now exactly as written. Both times the mixture has been super greasy, even after the 5 minutes of mixing! I've had to drain the chocolate mixture of extra butter and no matter how long or vigorously I mix, I always end up with more grease than chocolate. The mixture chills beautifully and tastes delicious, but I'm left with a thin milky layer of solidified butter. What am I doing wrong?

    • Anonymous

    • USA

    • 12/29/2017

  • looks great!

    • Anonymous

    • 11/15/2017