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Ultimate Chocolate Fudge with Bourbon Sugar & Sea Salt : Rich, Boozy Perfection

If you’re dreaming of a holiday treat that’s pure indulgence, this Chocolate Fudge with Bourbon Sugar is the answer. It’s intensely rich, melt-in-your-mouth smooth, and finished with a sparkly sprinkle of bourbon-kissed sugar and flaky sea salt. Perfect for gifting, serving, or savoring with a glass of something strong. No grainy texture, no shortcuts – just deep chocolate flavor with a grown-up twist that makes every square feel like a tiny luxury.

Ingredients

Scale

Bourbon Sugar:

2 cups demerara sugar

4 tbsp bourbon

Fudge Base:

Nonstick vegetable oil spray

20 oz bittersweet chocolate (72% recommended), chopped

8 oz unsweetened chocolate, chopped

2 cans (14 oz each) sweetened condensed milk

20 tbsp ( sticks) unsalted butter, cut into pieces

4 tbsp bourbon

2 tbsp light corn syrup

½ tsp kosher salt

2 vanilla beans, split lengthwise

Flaky sea salt (like Maldon), for topping

Optional twist: add ½ tsp espresso powder or a pinch of chili flakes to deepen flavor

Instructions

Make the Bourbon Sugar: In a bowl, mix demerara sugar with bourbon until evenly moistened. Spread on a parchment-lined baking sheet. Let dry overnight or in a low oven (170°F) for 30–40 minutes, stirring occasionally, until dry and crumbly. Set aside.

Prep the Pan: Lightly coat a 9×13-inch pan with nonstick spray and line with parchment, leaving overhang on two sides.

Melt the Fudge: In a large saucepan over low heat, combine all chocolate, condensed milk, butter, bourbon, corn syrup, salt, and the scraped seeds from the vanilla beans. Stir constantly until smooth and glossy. Remove from heat.

Set the Fudge: Pour into prepared pan and smooth the top. Let cool slightly, then sprinkle generously with bourbon sugar and flaky sea salt. Chill until firm, about 3 hours.

Slice & Serve: Lift fudge out using parchment edges. Cut into 48 bite-sized squares with a hot knife for clean cuts.

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