Dark Chocolate Bourbon Fudge

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 10 oz Bittersweet chocolate
  • 1 cup Brown sugar, raw
  • 4 oz Chocolate, unsweetened
  • 1/4 tsp Kosher salt
  • 1 Sea salt, flaky
  • 2 Vanilla bean

• Oils & Vinegars

  • 1 Nonstick spray

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 (14-ounce can Condensed milk, sweetened

• Beer, Wine & Liquor

  • 4 tbsp Bourbon

Found on garnishwithlemon.com

Ingredients

• 1 cup raw brown sugar
• 1 vanilla bean, split lengthwise
• 2 tablespoons bourbon
• Nonstick spray
• 10 ounces bittersweet chocolate (I used a combination of 60-70%), coarsely chopped
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 (14-ounce) can sweetened condensed milk
• 10 tablespoons unsalted butter, cut into pieces
• 2 tablespoons bourbon
• 1 tablespoon light corn syrup
• 1/4 teaspoon kosher salt
• 1 vanilla bean, split lengthwise
• Flaky sea salt

Directions

• Preheat oven to 150 degrees or as low as your oven will go. Line a baking sheet with parchment paper and set aside.
• Place sugar in a small bowl and scrape vanilla seeds from vanilla bean into bowl. Stir in bourbon until well mixed. Spread mixture on baking sheet and place in oven with door barely cracked open by a wooden spoon for 8 hours. Cool, crumble and place in an airtight container if not using right away.
• Line an 8x8 pan with parchment paper, allowing edges to lap over all four sides of pan. Spray lightly with cooking spray. Set aside.
• Pour a small amount of water into a saucepan and bring to a simmer. Place chocolates in a heatproof bowl over the simmering water (making sure it doesnt touch the water) and stir until melted. Remove from heat and dump water out of saucepan.
• Return saucepan to medium low heat on stove and add condensed milk, butter, bourbon, corn syrup and salt. Scrape vanilla seeds out of bean and stir into pan along with vanilla pod. Stir until butter is melted and mixture is combined but barely hot. Remove vanilla pod from milk mixture.
• Stir in 1/4 of milk mixture into chocolate with a rubber spatula. Repeat with another 1/4 of milk mixture. (This is where the elbow grease comes in, and the mixture will start to look grainy and broken, but it WILL come together.) Pour in remaining milk mixture and stir vigorously until the chocolate looks shiny and smooth (2-3 minutes).
• Pour fudge into prepared pan and smooth top. Sprinkle with bourbon sugar and flaky sea salt. Allow to cool completely, then cover tightly and refrigerate for at least 4 hours.
• Use parchment overhang to pull fudge from the pan and slice into pieces.