Candy making without a thermometer. 20 minutes prep time. I’m in on this. People will not believe you made it yourself! Here’s how I did it…
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First I melted chocolate in the microwave. I know using a double boiler is the proper approach, but ain’t nobody got time for that. Just break the chocolate into pieces with your hands, then put the bowl in the microwave for 30 seconds at a time, stirring between each. Once it’s all melted, we let it cool.
Then we melt the remaining ingredients in a saucepan on the stove.
Get your muscles ready. You have to stir this for a minimum of 5 minutes until it has an elastic consistency. This is after about 30 seconds of stirring, and you can see that it looks a little broken:
I added the rest of the milk mixture and it still looks inconsistent:
Keep stirring until you get something like this! Remember, 5 minutes minimum.
Now all we have to do is pour it into our prepared pan, and sprinkle it with the vanilla sugar and sea salt. I’ll explain how I made the vanilla sugar in the recipe below.
After it chills in the fridge for a few hours, you can slice it into pieces, eat it all by yourself, or package it up for nice holiday gifts!
How cute is this? It took almost no time at all, it wasn’t difficult, and you are on your way to impressing your friends and family.
Chocolate Fudge with Vanilla Sugar and Sea Salt
Printable recipe here
Makes 32 servings
Adapted from Bon Appetit
- 1 tablespoon vanilla extract
- ½ cup demerara sugar (sugar in the raw)
- Nonstick vegetable oil spray
- 10 ounces bittersweet chocolate, broken into small pieces
- 4 ounces unsweetened chocolate, broken into small pieces
- 1 14-oz. can sweetened condensed milk
- 10 tablespoons (1¼ sticks) unsalted butter, cut into pieces
- 2 tablespoons bourbon (I bought a mini bottle of Bulleit Bourbon at my local liquor store for a couple bucks, but you could leave this ingredient out if you’d like)
- 1 tablespoon light corn syrup
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract
- Flaky sea salt (such as Maldon)
- The night before you make the fudge (or up to 2 months in advance), preheat oven to 150° or as low as yours will go.
- Combine vanilla extract and demerara sugar in a small bowl.
- Spread on an ungreased baking sheet.
- Put the baking sheet in the oven, close the door, and turn it off. Keep the baking sheet in there overnight. Don’t open the oven. Mixture should feel like demerara sugar again in the morning.
Store vanilla sugar airtight at room temperature up to 2 months.
- Line an 8×8” baking dish with parchment paper, leaving a generous overhang on 2 sides. Lightly coat with nonstick spray.
- Microwave chocolate pieces in 30-second increments, stirring between each, until they are melted. Set aside.
- In a small saucepan, combine condensed milk, butter, bourbon, corn syrup, kosher salt, and vanilla. Heat over medium until barely hot.
- Neither your chocolate or milk mixture should be very hot. If they are, wait 5 or 10 minutes. Gently stir one quarter of milk mixture into the chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don’t worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Don’t stir for less than 5 minutes.
- Scrape into prepared pan and smooth top. Sprinkle with vanilla sugar and sea salt.
- Let cool, then cover with plastic wrap, and chill at least 4 hours.
- Turn out fudge onto a cutting board and slice into 2 x ¾” rectangles, 2” squares, or triangles.
Fudge can be made 1 week ahead. Wrap tightly and chill.