Bourbon and Chocolate

…Just because it’s New Year’s Eve. 

We are attending a masquerade party this evening and a few of us are contributing snacks and desserts. I considered bourbon balls, but they have pecans in them. I try to avoid making things with tree nuts (my eldest son’s allergy – his exceptions are peanuts and almonds if you have read my other posts). 

I started skimming through Epicurious’ chocolate dessert ideas and came across this recipe for Chocolate Fudge with Bourbon Sugar. I was hooked; there is an obvious flaw in their post, but it was easily corrected and I have done so below. 

Chocolate Fudge with Bourbon Sugar

Source Bon Appétit | December 2014

INGREDIENTS

  • 1 vanilla bean, split lengthwise
  • 1 cup demerara sugar (or raw turbindo)
  • 2 tablespoons bourbon
  • Nonstick vegetable oil spray
  • 10 ounce bittersweet chocolate (preferably 72%), coarsely chopped
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 14 ounces sweetened condensed milk
  • 10 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons bourbon
  • 1 tablespoon light corn syrup
  • ¼ teaspoons kosher salt
  • 1 vanilla bean, split lengthwise
  • Flaky sea salt (such as Maldon)

DIRECTIONS

Bourbon sugar:

Preheat oven to 150° or as low as yours will go. Scrape vanilla beans seeds into sugar, the stir in the 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.

  
Fudge:
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. Heat over medium until barely hot (same as the chocolate).  

 img_3099
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 desired rectangles, squares, or triangles.

  
Do ahead:

Store bourbon sugar airtight at room temperature up to 2 months. Fudge can be made 1 week ahead. Wrap tightly and chill. Save the extra for your coffee; yum!!

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