14ouncescondensed milk(1 can of SWEETENED condensed milk)
Pink Himalayan Sea Salt(optional)
Grease an 8x8 inch baking pan, and line with parchment paper.
Cut the chocolate into large pieces. Place in a bowl over hot (simmering) water (on the stove top). Cook until chocolate is melted and smooth. Stir often.
Add the butter and condensed milk. Cook for 1-2 minutes until butter is melted and mixture is smooth. Remove from heat. **mixture will be VERY thick**
Add the bourbon, vanilla and salt to the mixture. Mix well.
Pour into prepared baking dish. Press into the pan. Smooth top if you wish.
Sprinkle the sea salt over the top (optional).
Place the fudge in the fridge to firm. (about 2 hours)
When ready, remove the pan from the fridge. Take the fudge out of the pan and place it on a cutting board. At this point I like to let it come up to room temperature for about 30 minutes or so.
Using a sharp knife, cut the fudge into squares. **NOTE** I like to run my knife under hot water to heat it. Be sure to wipe the water off the knife before using.
I like to serve this at room temperature. It will keep for at least a month in a sealed container in the fridge. You can also freeze it as well. Feel free to use any alcohol of your choice (or none at all). I used both milk and dark chocolate, but you can experiment and try all dark if you like.This recipe calls for SWEETENED CONDENSED MILK...just to clairfy.
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