Gifting…Chocolate Fudge with Bourbon Sugar

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!


bourbon sugar

  • 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)

 makings of bourbon sugar overnightchocolate fudge

Bourbon sugar

  • 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:


  1. It looks so delicious! I love your blog, all your foodie posts look so amazing <3 I'm so happy I got to find your blog!

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