The Comfort Spoon

 

***

Ultimate Chocolate Fudge with Bourbon Sugar & Sea Salt: Your New Go-To Grown-Up Treat

Hey there, friend! Anna here. Can we talk about fudge for a second? I think we need to give this classic treat a little bit of a makeover. Don’t get me wrong, I have a deep, abiding love for the kind you find at a seaside boardwalk or a holiday craft fair. But I’m here to introduce you to a version that feels a little more… you. A version that’s unapologetically rich, sophisticated, and designed for savoring, not just scarfing.

I’m talking about my Ultimate Chocolate Fudge with Bourbon Sugar and Sea Salt. This isn’t just a dessert; it’s an experience. Imagine the creamiest, most intensely chocolatey fudge you’ve ever tasted. It’s melt-in-your-mouth smooth, with a deep, complex flavor that only gets better with time. And the crowning glory? A sparkly, crunchy, bourbon-kissed sugar topping that gives way to the most delightful pop of flaky sea salt.

This is the fudge you proudly present on a fancy platter at a dinner party. It’s the treat you carefully wrap in wax paper and gift to your favorite people, knowing full well it’s the best thing they’ll receive all season. It’s the little square of pure indulgence you enjoy with a glass of red wine or a neat pour of bourbon after the kids are finally, miraculously, asleep.

I know the words “ultimate” and “fancy” can sound intimidating, but I promise you, this recipe is pure joy to make. We’re using a no-fail, no-candy-thermometer method that relies on sweetened condensed milk for that perfect, creamy texture. So, grab your favorite wooden spoon and your best mixing bowl. We’re about to cook up something truly magical, together.

A Pinch of Nostalgia and a Splash of Bourbon

Print

This recipe, like so many of my favorites, has a story. It starts with my Grandma Eleanor, a woman who believed any problem could be solved with a batch of her “World-Famous” (her words, not mine) chocolate fudge. Every December, her kitchen would transform into a fudge factory, with glossy slabs of the stuff cooling on every available surface. The air was thick with the scent of melting chocolate and sugar, and my job was to be the official “scraper” of the pot. I still think that warm, gooey, imperfect fudge straight from the saucepan is one of life’s greatest treasures.

Years later, as I started hosting my own holiday parties, I wanted to recreate that feeling of pure, unadulterated joy her fudge brought me. But I also wanted to add my own signature twist—something that felt a little more “adult.” One evening, while experimenting, I accidentally knocked over a little glass of bourbon I had sitting nearby. It splashed right into my bowl of demerara sugar, waiting to be made into a crumble topping. In a moment of “what the heck” inspiration, I mixed it up, dried it out in the oven, and sprinkled it over a fresh batch of fudge. The result was a happy accident that has now become a Reynolds family tradition in its own right. It’s my way of honoring Grandma Eleanor’s legacy while adding my own chapter to our kitchen storybook.

Gathering Your Fudge-Making Magic

Here’s everything you’ll need to create this masterpiece. I’ve included a few little chef insights and substitution tips because I want you to feel confident and creative!

For the Bourbon Sugar Topping:

• 2 cups Demerara Sugar: This is my sugar of choice here because of its large, coarse crystals and subtle molasses flavor. It creates a fantastic crunchy texture. Chef’s Insight: If you can’t find demerara, turbinado sugar (like Sugar in the Raw) works beautifully too.
• 4 tbsp Bourbon: The bourbon doesn’t just add alcohol; it brings warm, oaky, vanilla notes that pair incredibly with chocolate. Substitution Tip: Not a bourbon fan? Dark rum or a good Scotch whisky would be lovely. For a non-alcoholic version, use 4 tbsp of maple syrup mixed with 1/2 tsp of vanilla extract.

For the Fudge Base:

• Nonstick Vegetable Oil Spray: For effortless release! A little spray on the pan and the parchment paper guarantees your fudge will slide right out.
• 20 oz Bittersweet Chocolate (72% recommended), chopped: This is the star of the show, so use the best quality you can! The 72% cacao gives a deep, intense chocolate flavor that isn’t overly sweet. Chef’s Insight: Chopping your own chocolate from a bar melts more evenly than chocolate chips, which have stabilizers.
• 8 oz Unsweetened Chocolate, chopped: This is our secret weapon for balancing the sweetness and achieving that profound chocolate depth.
• 2 cans (14 oz each) Sweetened Condensed Milk: This is our miracle ingredient! It gives the fudge its legendary creamy, smooth texture without any fussy candy-making techniques.
• 20 tbsp (2½ sticks) Unsalted Butter, cut into pieces: Butter equals richness and that melt-on-your-tongue quality. Using unsalted lets us control the salt level. Chef’s Insight: Cut it into pieces so it melts quickly and evenly with the chocolate.
• 4 tbsp Bourbon: Yes, more bourbon! This gets mixed right into the fudge base for a flavor that permeates every single bite.
• 2 tbsp Light Corn Syrup: Don’t worry, this small amount is just insurance against graininess. It helps prevent the sugar from crystallizing, ensuring a silky-smooth finish.
• ½ tsp Kosher Salt: Salt is absolutely essential in dessert. It enhances all the other flavors and keeps the fudge from tasting one-dimensional.
• 2 Vanilla Beans, split lengthwise: The tiny, fragrant seeds from inside the pod add an incredible, aromatic complexity. Substitution Tip: If vanilla beans are out of budget, use 2 full teaspoons of high-quality vanilla bean paste or pure vanilla extract.
• Flaky Sea Salt (like Maldon), for topping: This is the final flourish! The delicate flakes provide a gorgeous visual contrast and that incredible salty-sweet crunch that will have everyone coming back for more.

Let’s Make Some Magic: The Step-by-Step Guide

Ready? Put on some good music, tie back your hair, and let’s get to it. This process is as satisfying as the final result, I promise.

1. Make the Bourbon Sugar First. In a medium bowl, combine the demerara sugar and 4 tablespoons of bourbon. Stir, stir, stir until every single crystal of sugar is evenly moistened. It will look and feel like wet sand. Spread this mixture in a thin, even layer on a parchment-lined baking sheet. Now, you have two paths: the patient path is to let it air-dry overnight. The “I-want-fudge-today” path is to pop it into a preheated 170°F oven for 30-40 minutes, stirring it every 10 minutes or so, until it’s dry and crumbly again. Little Chef Hack: Break up any large clumps with your fingers or a fork once it’s cool. Set this beautiful, fragrant sugar aside.
2. Prep Your Pan Like a Pro. Take your 9×13-inch pan and give it a very light coating of nonstick spray. Then, line it with a sheet of parchment paper, pressing it into the corners and letting the excess hang over the two long sides. This creates “handles” that will make lifting the entire slab of fudge out of the pan an absolute breeze. Spray the parchment paper lightly, too. Trust me on this!
3. The Grand Melting Moment. This is where the magic happens. In a large, heavy-bottomed saucepan, combine all of your chopped chocolate (both bittersweet and unsweetened), the sweetened condensed milk, the pieces of butter, the 4 tablespoons of bourbon for the base, the corn syrup, the kosher salt, and the scraped seeds from your vanilla beans. Little Chef Hack: Don’t throw away those scraped vanilla bean pods! Tuck them into a jar of sugar to make your own vanilla sugar.
4. Low and Slow is the Way to Go. Place your saucepan over LOW heat. I’m emphasizing “low” because we want everything to melt gently and harmoniously. If the heat is too high, the chocolate can seize or the dairy can scorch, and we don’t want that. Stir constantly with a wooden spoon or heatproof spatula. You’ll watch the chocolate and butter slowly melt, the condensed milk will loosen up, and everything will come together into a single, gloriously glossy, dark, and smooth river of chocolate. This should take about 7-10 minutes. Once it’s completely smooth and there’s not a single lump in sight, take it off the heat immediately.
5. Pour, Smooth, and Decorate. Carefully pour your molten chocolate heaven into your prepared pan. Use an offset spatula or the back of a spoon to smooth the top into a perfectly even layer. Now, while the top is still a little soft and shiny, take a generous handful of your bourbon sugar and sprinkle it evenly over the entire surface. Follow it up with a good pinch of the flaky sea salt. You’re not just adding flavor here; you’re creating texture and a beautiful, rustic look.
6. The Patient Chill. This is the hardest part: waiting. Carefully transfer the pan to the refrigerator. Let the fudge chill, uncovered, for at least 3 hours, or until it is completely firm to the touch. Little Chef Hack: Don’t be tempted to speed this up in the freezer! A slow, firm chill in the fridge gives you the perfect, dense, creamy texture we’re after.
7. The Grand Finale: Slicing. Time for the reveal! Grab those parchment paper handles and gently lift the entire slab of fudge out of the pan and onto a cutting board. Using a large, sharp chef’s knife, slice the fudge into 48 bite-sized squares. Pro-Tip for Clean Cuts: For the absolute cleanest, most professional-looking slices, run your knife under very hot water, wipe it dry, and then make your cut. The heat will glide right through the fudge. Re-wipe and re-heat the knife between cuts for perfection.

How to Serve This Slice of Heaven

Presentation is part of the fun! Arrange these gorgeous squares on a beautiful wooden board or a vintage cake stand. They look stunning all on their own, but for a real showstopper, place them in little gold or parchment paper candy cups. I love serving this fudge alongside a cheese board (the sharpness of a blue cheese is phenomenal with the chocolate), with after-dinner coffee, or with a neat pour of a good bourbon or a rich, tawny port. It turns a simple treat into a true occasion.

Make It Your Own: Fun Flavor Twists

This recipe is a wonderful canvas for your creativity! Here are a few of my favorite ways to mix it up:

• Espresso Infusion: Add ½ to 1 teaspoon of espresso powder to the melting chocolate mixture. It won’t taste like coffee, but it will amplify the chocolate flavor in the most incredible way.
• Spicy Kick: Feeling adventurous? Add a big pinch of cayenne pepper or chili flakes to the fudge base along with the salt. The slow, building heat is a fantastic contrast to the sweet, rich chocolate.
• Nutty Crunch: Stir in 1 cup of toasted, chopped pecans or walnuts right before you pour the fudge into the pan.
• Peppermint Patty: Swap the bourbon for 1 teaspoon of peppermint extract and top with crushed candy canes for a festive holiday version.
• Orange Zest: Add the finely grated zest of one large orange to the fudge base for a bright, citrusy note that cuts through the richness.

Anna’s Kitchen Notes & Stories

This recipe has seen a few evolutions in my kitchen. The first time I made it, I was so excited I tried to slice it after only an hour of chilling. Let’s just say I had more of a “chocolate bark” situation than fudge! Patience, my friends, is a key ingredient. I also learned the hard way that using a cheap, thin saucepan can lead to a slightly scorched bottom—a tragedy we can avoid with a good, heavy-bottomed pot.

Over the years, I’ve found that this fudge actually gets better if you let it “age” for a day in an airtight container in the fridge. The flavors meld, the bourbon mellows, and the texture becomes even more velvety. It’s the perfect make-ahead dessert for a busy host. And the best kitchen story? The time my dog, Biscuit, managed to snag a single square off the counter. He spent the rest of the day looking very, very pleased with himself. We now call this “Biscuit-Approved Fudge” in our house.

Your Fudge Questions, Answered!

I’ve made this recipe with hundreds of friends and readers, and here are the most common questions that come up.

Q: My fudge is too soft/greasy. What happened?
A: This usually means it needed more chilling time. Pop it back in the fridge for another hour or two. If it seems greasy, it can be a sign that the fudge was heated a little too quickly, causing the butter to separate. Don’t worry, it will still taste delicious! Next time, be extra diligent about using low heat and stirring constantly.

Q: Can I make this fudge without alcohol?
A: Absolutely! For the bourbon sugar, substitute 4 tablespoons of maple syrup mixed with 1/2 tsp of vanilla extract. For the 4 tablespoons of bourbon in the fudge base, you can simply replace it with 2 tablespoons of milk or strong brewed coffee (which will deepen the chocolate flavor without making it taste like coffee).

Q: How long does this fudge keep, and how should I store it?
A: This fudge is a champion! Stored in an airtight container in the refrigerator, it will stay fresh and fabulous for up to 2 weeks. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before serving.

Q: My fudge is grainy. Where did I go wrong?
A: Graininess is almost always caused by sugar crystals forming. This can happen if you stir too vigorously once the mixture is fully melted, or if a stray sugar crystal from the side of the pot falls in. Using the corn syrup helps prevent this, and making sure to stir gently and consistently over low heat is key.

A Little Note on Nutrition

Let’s be real, this is a treat, and it’s meant to be enjoyed as such! This is an approximation per piece (based on 48 pieces):

• Calories: 180
• Fat: 11g
• Sugar: 15g
• Protein: 2g
• Carbs: 18g

Final Thoughts

At the end of the day, this dish is everything I love about good home cooking — simple ingredients, big comfort, and a whole lot of memories baked right in. Whether you’re serving it on a busy weeknight, bringing it to a potluck, or just treating yourself to a cozy moment at the kitchen counter, it’s the kind of recipe that never asks for much but gives you everything you’re craving. I hope it brings as much joy to your table as it does to mine. And hey, if you find yourself going back for seconds… trust me, you’re in good company.