Chocolate Fudge with Vanilla Bean Sugar

Smell of Rosemary - Chocolate Fudge with Vanilla Bean Sugar - Top

Lovers of dark chocolate will adore this fudge recipe. Vanilla sugar is an easy way to make an ordinary recipe seem elegant. Before you have to start your New Year’s resolution, you must try this decadent dessert!

Ingredients for Vanilla Sugar

1 cup of raw sugar
½ of a vanilla bean split lengthwise

To make vanilla sugar, simply scrape the seeds from a vanilla bean and mix them into 1 cup of raw sugar. This is easily made and is a wonderful addition in desserts as well as savory dishes, and can be used with coffee or tea with magnificent results!

Smell of Rosemary - Chocolate Fudge with Vanilla Bean Sugar Vanilla Sugar

Ingredients for the Fudge

Non-stick vegetable oil spray
14 ounces of bittersweet chocolate
1 can (14 ounces) of sweetened condensed milk
10 tablespoons of unsalted butter
2 tablespoons of bourbon or whiskey
1 tablespoon of light corn syrup
¼ teaspoon of salt
1 vanilla bean, split lengthwise

Smell of Rosemary - Chocolate Fudge with Vanilla Bean Sugar - Ingredients

Spray an 8 by 8 baking dish with non-stick spray and line with parchment paper, leaving a two-inch overhang on two sides. Once more, gently spray with non-stick oil.

Place chocolate in a heat-proof bowl and set it over a saucepan of simmering water. Stir it occasionally until melted, and set aside.

In a small saucepan, combine condensed milk, butter, bourbon, corn syrup, and salt. Scrape vanilla seeds from the pod and add to the milk mixture, along with the pod. Heat milk and butter mixture over medium heat until barely hot, same as the chocolate.

Smell of Rosemary - Chocolate Fudge with Vanilla Bean Sugar - Heating the Milk and Butter Mixture

Gently stir in ¼ of milk mixture into chocolate mixture using a rubber spatula.

Smell of Rosemary - Chocolate Fudge with Vanilla Bean Sugar - Mixing Milk Mixture into Melted Chocolate

Add another ¼ of the milk mixture, stirring to incorporate; continue with remaining milk mixture, stirring vigorously until fudge is very shiny and almost elastic, for about 5 minutes.

Smell of Rosemary - Chocolate Fudge with Vanilla Bean Sugar - Fudge Ready to Pour into 8 x 8 Baking Dish

Pour fudge into a prepared pan and smooth the top of the fudge. Sprinkle with the vanilla sugar and let cool to room temperature,

Smell of Rosemary - Chocolate Fudge with Vanilla Bean Sugar

then cover and chill at least 4 hours before cutting.

Smell of Rosemary - Chocolate Fudge with Vanilla Bean Sugar

This recipe will make 32 servings.

Prep time about 20 minutes

Chill time 4 hours (minimum)

Inspired by a recipe found in “Bon Appetit Holiday” 2016 magazine.

ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *