'Tis the Season for Boozy Fudge!

As if the overabundance of cookies, squares, truffles and pies at Christmas weren't enough to send us into a sugar coma, we need fudge!  More specifically, boozy
fudge  :-)


I've attempted fudge a couple of times in the past but it never turned out to my satisfaction.  So I tried yet again, this time paying very close attention to the candy thermometer.  I was certain to take the sugar mixture off the heat the very moment it climbed past 116C.  As it cooled, I quickly added the flavourings and poured it into my prepared dish.  Upon checking it a couple of hours later, I was pleasantly surprised to learn I finally managed to make fudge  :-)

Just remember, the bourbon does not get cooked off, so eat responsibly  :-)


2 1/2 cups  sugar
1 stick        unsalted butter
1/2 cup      whole milk
1/2 tsp.       vanilla extract
13               large marshmallows, torn in half
5 oz.           dark chocolate (or 1 cup bittersweet chocolate chips) 
1 1/4 cup    icing sugar
1/4 c. + 2 T. bourbon
1/4 tsp.        fleur de sel (I actually used a light sprinkle of ground sea salt) 

Line a 9x9" pan, bottom and sides, with foil. Rub foil with butter or lightly spray with nonstick cooking spray.
 
In a small bowl, whisk together icing sugar and bourbon.  Set aside.
 
Place sugar, butter, and milk in a large pot. Bring to a full rolling boil over medium-high heat, stirring constantly. Continue stirring and boil until candy thermometer reaches 116C (for me it took about 4 minutes at a full boil.  Make sure to stir constantly ... and to keep the mixture at a full rolling boil.  This is important for the fudge to set up properly!).  Immediately remove from heat.
 
 Once off the heat, add vanilla, marshmallows, and chocolate. Stir until marshmallows and chocolate are completely melted and blended into the sugar mixture. Add bourbon mixture to the pot and stir until well blended.
 
Quickly pour into prepared pan and sprinkle top with fleur de sel. Refrigerate until fully chilled. Once chilled, cut into 1" squares.  
 
This fudge will become quite soft after sitting at room temperature even just for a few minutes.  It will need to be stored in the refrigerator.

 
Recipe courtesy of 'The Kitchen is My Playground' - http://www.thekitchenismyplayground.com/2014/12/salted-dark-chocolate-bourbon-fudge.html

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