from Bon Appetit Magazine
Bourbon Sugar
1 vanilla bean, split lengthwise
1 cup demerara sugar
2 tablespoons bourbon
Fudge
Nonstick vegetable oil spray
10 ounces bittersweet chocolate (preferably 72%), coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1 14-oz. can sweetened condensed milk
10 tablespoons (1¼ sticks) unsalted butter, cut into pieces
2 tablespoons bourbon
1 tablespoon light corn syrup
¼ teaspoon kosher salt
1 vanilla bean, split lengthwise
1/2 cup broken walnuts, optional
Flaky sea salt (such as Maldon)
To make the bourbon sugar:
Preheat the oven to 150°F or to the lowest setting. In a small bowl, add the vanilla seeds, sugar, and bourbon. Mix well with a fork. Spread the mixture in an aluminum foil-lined baking sheet. Place the baking sheet in the oven and let it bake until the mixture is dried (about 3 hours). Store the bourbon sugar in a seal tight container.
To make the fudge:
Line parchment paper on top of an 8x8 baking dish, leaving about 2 inches overhang on two sides. Lightly coat the parchment paper with oil spray.
Place heatsafe bowl over a small pot of simmering water (do not let the bowl touch the water). Add the chocolate and stir until melted. Set aside.
In a small sauce pan over medium heat, add condensed milk, butter, bourbon, corn syrup, scraped vanilla seeds, and salt. Heat until it's hot, but not bubbling. Move the sauce pan away from heat.
Add 1/4 milk mixture into the chocolate and gently stir until incorporated. It's best to use a rubber spatula. The mixture might look lumpy and greasy, but it will eventually smooth out! Repeat the process 3 more times, stirring vigorously until the fudge is very shiny and smooth (elastic-like). About 5-8 minutes. Add the fudge mixture into the prepared pan and smooth the top with the rubber spatula.
Sprinkle the fudge with bourbon sugar and sea salt.
Let the fudge cool down before covering and chilling in the fridge for at least 4 hours.
Remove the fudge from the baking dish and cut into squares.
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