Any of my friends can attest that I love good bourbon. Certainly, the purveyors of The Mercury, Jessops and Zollies bear witness. As does my credit card statement. It’s not my fault - I was perfectly happy with Basil Hayden or Woodford Reserve, until friends gifted me some Eagle Rare and finally ...Blanton’s.
It’s pricey, so I don’t have it in the house very often, fortunately. But this recipe only uses 1/4 cup, and frankly, it was a good excuse to get the bottle out of the bar. You can use whatever bourbon you have on hand.
10 ounces milk chocolate
10 ounces dark chocolate
¼ cup bourbon
½ teaspoon vanilla extract
14 ounces sweetened condensed milk
¼ cup butter
¼ teaspoon salt
Pink Himalayan Sea Salt (optional)
Grease an 8×8 inch baking pan or similar size, and line with parchment paper.
Cut the chocolate into large pieces. Place in a bowl over hot (simmering) water (on the stove top).
Cook until chocolate is melted and smooth. Stir often.
Add the butter and condensed milk. Cook for 1-2 minutes until butter is melted and mixture is smooth. Remove from heat. The mixture will be very thick, and much thicker as it starts to cool.
Add the bourbon, vanilla and salt to the mixture. Mix well.
Pour into prepared baking dish. Press into the pan. Smooth top if you wish.
Sprinkle the sea salt over the top (optional). I did not, because, well, Blanton’s.
Place the fudge in the fridge to firm (about 2 hours).
When ready, remove the pan from the fridge. Take the fudge out of the pan and place it on a cutting board. At this point I like to let it come up to room temperature for about 30 minutes or so.
Run a sharp knife under hot water for a few minutes, and use it to cut the fudge into squares. Just wipe off the water before you cut.
I like to serve this at room temperature. It will keep for at least a month in a sealed container in the fridge. You can also freeze it as well.
I used both milk and dark chocolate, but you can experiment and try all dark if you like.
Share with someone you really like, because, you know...Blanton’s!