Updated March 16, 2017
can (14 oz) sweetened condensed milk
lb bittersweet chocolate
teaspoons ground cinnamon
teaspoon vanilla extract
tablespoons unsalted butter
Coarse sea salt, for garnish
cup heavy whipping cream
Line an 8 x 8-inch baking dish with butter and parchment paper (butter helps the parchment paper stick).
In a medium-sized metal bowl, combine all fudge ingredients except butter and salt. Set bowl over a simmering pot of water (not touching the water) and stir mixture until it’s melted. It should be really smooth and glossy.
Fold butter into the fudge mixture until it’s an even consistency and scoop mixture into the parchment-lined baking pan. Smooth it out and chill fudge until it’s set, at least 2 hours.
For caramel, add sugar and water to a small pot over medium-low heat. Swirl the mixture together to help dissolve sugar. Don’t stir the mixture at any point.
Cook caramel, swirling occasionally, until mixture is bubbling and the sauce turns a medium tan color, about 15 minutes.
When the caramel is the desired color, remove it from the heat and gently stir in cream (it’ll bubble like crazy but just keep stirring). Then stir in bourbon. Let caramel sauce cool.
When fudge is chilled, remove it from the baking sheet and peel off parchment paper. Then chop fudge into 16 even pieces and drizzle heavily with bourbon caramel. Sprinkle fudge with flaky sea salt. Try not to eat it all at once!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- An easy fudge topped with delicious bourbon caramel and flaky sea salt!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!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! You can chill the finished caramel sauce and it will thicken a bit more. If it thickens too much, microwave it for 15-20 seconds and it’ll loosen up.It’s pretty hard to beat a good chocolate fudge, but this recipe definitely kicks it up a notch.