Bourbon Pecan Fudge with Fleur De Sel
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Servings
4 dozen
Indulge in the rich and nutty flavors of Bourbon Pecan Fudge with Fleur de Sel. This decadent treat features a smooth, creamy dark chocolate fudge infused with bourbon whiskey and studded with toasted pecans for a delightful crunch. A touch of Fleur de Sel adds a delicate contrast of flavors, elevating this dessert to gourmet status. Perfect for holidays, special occasions, or as a sophisticated gift, these fudge squares are sure to impress.
The secret to achieving the perfect texture in this fudge recipe is to carefully control the temperature during cooking, ensuring that the chocolate doesn't burn. By paying attention to detail and giving the fudge time to set properly, you'll be rewarded with a luxurious, velvety confection that melts in your mouth.
Ingredients
1 1/2 c (300g) Sugar
⅔ cup (150ml) whole milk
4 tablespoons (57g) salted butter
2 tablespoons (28ml) bourbon whiskey*
6 oz (170g, or about 3 cups) mini marshmallows
12 ounces (340g) dark chocolate, chopped
1 1/2 c (about 5oz, 141g) pecans, toasted** and chopped
¼ teaspoon Fleur de Sel (or more if desired)
Directions
Line an 8″ or 9″ square pan with foil, butter the foil and set aside.
Combine sugar, milk and butter in a heavy saucepan. Cook over medium heat until it reaches a full boil, stirring constantly. Once mixture is boiling, cook for 5 minutes or until it reaches softball stage (235 F), stirring constantly (at medium heat it takes almost exactly 5 minutes to reach softball stage).
Remove from the heat, stir in bourbon (be careful: it will boil rapidly and release a lot of steam). Let cool a few minutes then stir in marshmallows until thoroughly incorporated. Let cool again until temperature has reduced to 150 F (important so the chocolate doesn’t burn)
Add chocolate all at once and stir with wooden spoon until melted. Quickly incorporate nuts and spread in prepared pan.
Sprinkle with Fleur De Sel.
Let set until firm, (1-2 hours) then cut into pieces of desired size.
Recipe Note
*If not using bourbon, replace with 1 teaspoon vanilla, mixing in with the marshmallows.
**To toast pecans, place in single layer in small baking pan, Toast for 10 min at 350 degrees, shaking pan to redistribute nuts halfway through.