Chocolate Fudge With Bourbon Sugar Recipes

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

BOURBON SUGAR CHOCOLATE FUDGE

Steps:

• Bourbon Sugar: Preheat oven to 150° or as low as your oven will go. Using a small paring knife scrape the seeds from the vanilla into a small bowl. Stir in 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 the original sugar again in the morning (meaning it's back to it's dry state).
• Fudge: Line an 8x8" 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) on medium heat, stirring occasionally, until almost completely melted (just barely hot). 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 heat until barely hot (same as the chocolate).
• Remove the vanilla pod from the milk mixture.
• 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 rectangles, squares or triangles.

CHOCOLATE FUDGE WITH BOURBON SUGAR

Steps:

• 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.
• Fudge:
• Line an 8x8" 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).
• 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 2x3/4" rectangles, 2" squares, or triangles.

BOURBON FUDGE

Steps:

• Combine chocolate chips and milk in large bowl and cover loosely.
• Cook in microwave for 3 minutes on HIGH.
• Remove from microwave and stir until smooth.
• Add bourbon and orange extract; mix well.
• Grease an 8-inch square pan and sprinkle bottom of pan with almonds.
• Pour mixture in pan; let stand until firm or chill in refrigerator.

KENTUCKY BOURBON FUDGE

Steps:

• In a heavy saucepan, mix sugar and cocoa until blended.
• Add milk and stir until blended.
• Add heat and slowly bring mixture to a boil. Allow mixture to boil up and dissolve sugar crystals on the sides of the pan.
• Boil until candy reaches the soft ball stage (230-240 degrees), stirring constantly.
• To test for "soft ball stage" drop a little of the candy mixture in clean, ice cold water. If you can roll it around with your finger and it holds together, it's ready.
• Remove from heat, and stir in bourbon.
• "Beat" mixture with a spoon, stirring briskly until the candy starts to crust around the sides of the saucepan and the mixture thickens considerably.
• Pour into a buttered 9x13 glass dish. Allow to cool slightly and cut into squares.
• Press a whole pecan into the top of each square.
• Enjoy!