Is there anything more decadent and delicious than a good piece of fudge?
Yes. Yes, there is. If you take that fudge and top it with bourbon caramel and flaky sea salt, you’ll make it even better.
The resulting fudge is sweet, but not too sweet, and has a nice balance of richness and saltiness. And it’s actually pretty easy to make!
Get started by combining the sweetened condensed milk, chocolate, cinnamon, and vanilla in a metal bowl.
Set this over a pot of simmering water but make sure the pot isn’t in the water. This will gently melt the chocolate. Stir it regularly while the mixture melts to make sure it comes together.
After the fudge is melted, stir in the butter; the results should be smooth and glossy.
Transfer this mixture to an 8x8-inch baking dish lined with parchment paper. You can lightly butter the baking dish so the parchment paper sticks.
Chill for at least two hours and the fudge will set up beautifully.
Caramel can be stressful to make at home, but the key is to use low-to-medium heat and also not to over stir it (or stir it at all, actually). Stirring it will form crystals in the caramel, and we definitely don’t want that!
Instead, just lightly swirl the sugar and water together in a small pot over heat. The sugar will dissolve and start to bubble like crazy.
After about 15 minutes of cooking, the caramel will start turning a nice tan color. When it gets to be about this color, it’s done. Remove it from the heat at this point!
Once the caramel is the right color, stir in the cream slowly. Now you can stir the caramel. It’ll bubble like crazy but just keep stirring in the cream. Then stir in the bourbon and you should be left with a really nice caramel sauce.
You can chill this sauce and it will thicken a bit more. If it thickens too much, microwave it for 15-20 seconds and it’ll loosen up.
Once the fudge is set, peel off the parchment paper and cut it into 16 even pieces.
Then the fun part: drizzling!
Once the caramel is on the fudge (you’ll probably have some left over), sprinkle the fudge with some flaky sea salt. That’ll take the flavor over the top!
It’s pretty hard to beat a good chocolate fudge, but this recipe definitely kicks it up a notch.
Check out Nick’s blog, Macheesmo, and follow him on his Tablespoon profile.