Crisp falling leaves, sweater, jeans, and boots…just a few of my favorite things this time of year. But what I truly love the most is gift-giving, better to give than receive, right? Edible treats are probably on the top of everyone’s list–either to give, or receive. Personally, edible gifts always warms my heart…
Here is a treat you may enjoy making, giving, and perhaps, eating, as well. Bon Appetit!
- 1 vanilla bean, split lengthwise, (or 1 teaspoon organic pure vanilla extract)
- 1 cup Demerara sugar (I used a similar substitute that’s crystal-like in texture)
- 2 tablespoons bourbon
- 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 (or 1 teaspoon organic pure vanilla extract)
- Flaky sea salt (such as Maldon)
Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds (or add-in 1 teaspoon vanilla extract) into a small bowl ; stir in Demerara sugar (or a similar substitute) 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 (or a similar substitute) again in the morning. NOTE: I don’t feel comfortable leaving an oven on overnight, so I started this first thing in the morning for about 12 hours.
DO AHEAD: Store bourbon sugar airtight at room temperature up to 2 months.
Line an 8×8” 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.
Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod (or add-in 1 teaspoon vanilla extract). Heat over medium until barely hot (same as the chocolate).
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.
Turn out fudge onto a cutting board and slice into 2x¾” rectangles, 2” squares, or triangles.
DO AHEAD: Fudge can be made 1 week ahead. Wrap tightly and chill.
Recipe adapted from: http://www.bonappetit.com/recipe/chocolate-fudge-with-bourbon-sugar