December 14, 2014

Salted Dark Chocolate Bourbon Fudge

Yum
Salted.  Dark Chocolate.  Bourbon.  Fudge.  ~ there's not a single one of those words I don't like.  And when you put them all together in one sweet bite? ~ It's a little bite of chocolate-bourbon heaven.



This Salted Dark Chocolate Bourbon Fudge is one of those creations where I could just let the name and photos speak for themselves and not write a single word.  Because, truly, there are no words for how absolutely delicious this fudge is!

If you're a bourbon fan ... which I am ... Salted Dark Chocolate Bourbon fudge is a little bite of bourbon heaven.

I made three 'spirited' fudges this week and brought some of each to my Mom to taste test ...

I lined them up with this bourbon one last.

First, let me just say, she liked all three of them.  But she loved  this bourbon one.  {As do I.}

Though she liked all three, it was really fun to watch her reaction as she tasted.  She picked up the first one ... popped it in her mouth ... and said, "That's good."

She picked up the second one ... popped it in her mouth ... and said, "Mmm, that's good, too."

Then she picked up the third one ... the Salted Dark Chocolate Bourbon one ... popped it in her mouth ... and said ...

"Ooooohhhhhh, that's  goooooooooood."


Those of us who love to cook and feed people know that reaction, right?  It's the reaction we live for.  To know we've imparted just a little touch of joy with the tasty bite we've created.

And in this case, it's really  tasty chocolate-bourbon joy.

Sprinkled on top ...


... with just a little touch of fleur de sel salt for a little added zing.


Mom and I adore the touch of salt, but my husband did not.  If you're not a salted chocolate fan ... like my hubby ... just leave the salt off.

 Oh, and remember ~ the alcohol in the bourbon isn't cooked out of this fudge at all.  Please eat responsibly.  Ha!

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Salted Dark Chocolate Bourbon Fudge
Ingredients
  • 2 1/2 c. granulated sugar
  • 8 T. (1 stick) unsalted butter
  • 1/2 c. whole milk
  • 1/2 tsp. vanilla extract
  • 13 large marshmallows, torn in half
  • 1 c. Ghiradelli bittersweet chocolate chips {just over 1/2 of a 10 oz. package}
  • 1 1/4 c. confectioners sugar
  • 1/4 c. + 2 T. bourbon
  • 1/4 tsp. fleur de sel {or to taste ... I like it just lightly sprinkled}
Directions
  1. Line a 9x9" pan, bottom and sides, with foil. Rub foil with butter or lightly spray with nonstick cooking spray.
  2. In a small bowl, whisk together confectioners sugar and bourbon. Set aside.
  3. Place granulated sugar, butter, and milk in a large pot. Bring to a full rolling boil over medium-high heat, stirring constantly. Continue stirring and boil for 3 minutes ~ this is important for the fudge to set up properly, so time it! {Make sure to stir constantly ... and to keep the mixture at a full rolling boil. If the mixture froths up too much, turn the heat down just a little bit. Also, I sometimes lift the pot off the burner, still stirring, for just a second or two.}
  4. After the 3 minutes, remove from 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 blended in.
  5. Pour into prepared pan and sprinkle top with fleur de sel. Refrigerate until fully chilled. Once chilled, cut into to small squares.  Store fudge in the refrigerator.
Note ~ This is a fairly soft-textured fudge, best enjoyed straight from the refrigerator or having not set out for more than just a few minutes.  It still tastes great if it's been out of the refrigerator, but it'll leave a little chocolate on your fingers!


Enjoy!




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21 comments:

  1. Wow! really lovin it.
    Found you at Monday Funday.

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  2. Thank you so much! It's one of my all-time favorites, for sure.

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  3. Looking at this yumminess just made my tummy growl, haha.

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  4. This sounds absolutely delicious! My mom used to make bourbon balls when I was a kid, and I ate one once and thought it as the grossest thing ever. Ha ha ... my tastes have definitely changed;)

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  5. This fudge looks so incredible! I don't know if I could drink responsible on this. I might get a hangover from eating too much! Visiting from Create & Share DIY and Recipe Party. Pinned :)

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  6. Bourbon and chocolate? Um yum. I think the holidays need bourbon...hence why I kick the morning off with eggnog french toast with bourbon glaze :)

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    Replies
    1. That sounds like a very yummy start to the day, Kristen.

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  7. This looks amazing! Pinned and tweeted. Lou Lou Girls

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  8. Just put a pan of this in the refrigerator! Can't wait til it sets!

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    Replies
    1. Enjoy it, Carol!! I hope you love it like Mom and I do.

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  9. Just delicious! Thanks so much for sharing with Full Plate Thursday and have a very special Christmas week!
    Miz Helen

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  10. Hello cute lady! I'm here to let you know that Amber chose this as her favorite post and we will be featuring it at our party tonight at 7 pm. Woo Hoo! I hope to see you there. Lou Lou Girls

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  11. I copy and pasted from this site and it tacked on a url that tried to install malware... just so you know...

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  12. you were featured on Show Me Saturday....hope you link up at this week's party going on now:)

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  13. Ooo, I love the salt! I realllly can't let Alex see this one after the bourbon ball incident;)

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  14. Since I am an ambassador of Maker's Mark, I of course used their bourbon. I made a pan and already friends of mine are requesting that I bring this fudge for their next parties. I didn't use the salt, but I just may next time. Your instructions are right on and I couldn't be happier to let you know how perfect it turned out both times I have made it.

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    Replies
    1. Oh, thank you so much for letting me know the recipe worked well for you. I'm so glad you and your friends enjoyed the Bourbon Fudge!! Your kind words just made my day.

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  15. LOVE the taste! But I had some trouble cutting the fudge into pieces after chilling-- the edges kept crumbling and it ended up looking a little rough. Any suggestions on what I'm doig wrong?

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    1. Hi there! This bourbon fudge does have amazing taste, doesn't it?? My guess for the crumbling would be that the sugar mixture cooked at a bit too high a temperature or for just a tad bit too long. That part can be a little touchy, and can lead to a drier-textured fudge. Try backing down your burner temperature just a little bit, or cooking the mixture for about 30 seconds less. Enjoy!

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