entertaining by the bay

Chocolate Fudge With Bourbon Sugar

Published December 2014 Bon Appetit recipe by William Werner
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.

Ingredients
SERVINGS: MAKES 32
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 or fine grey sea salt
1 vanilla bean, split lengthwise or 1 teaspoon vanilla
Flaky sea salt (such as Maldon)

Directions

Bourbon Sugar
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.
Do Ahead: Store bourbon sugar airtight at room temperature up to 2 months.