Name: Chocolate Fudge with Bourbon Sugar
Ingredients: 1 vanilla bean, split lengthwise; 1 cup demerara sugar; 2 tablespoons bourbon; Nonstick vegetable oil spray; 10 ounce bittersweet chocolate (preferably 72%), coarsely chopped; 4 ounces unsweetened chocolate, coarsely chopped; 1 14-ounce can sweetened condensed milk; 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces; 2 tablespoons bourbon; 1 tablespoon light corn syrup; 1/4 teaspoons kosher salt; 1 vanilla bean, split lengthwise; Flaky sea salt (such as Maldon)

Four rectangular pieces of chocolate fudge topped with flaky sea salt and bourbon sugar.

Chocolate Fudge with Bourbon SugarMichael Graydon + Nikole Herriott, food styling: Susan Spungen

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Do ahead:

Store bourbon sugar airtight at room temperature up to 2 months.

Fudge can be made 1 week ahead. Wrap tightly and chill.

Ingredients

Bourbon sugar:

1 vanilla bean, split lengthwise

1 cup demerara sugar

2 tablespoons bourbon

Fudge:

Nonstick vegetable oil spray

10 ounce bittersweet chocolate (preferably 72%), coarsely chopped

4 ounces unsweetened chocolate, coarsely chopped

1 14-ounce can sweetened condensed milk

10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces

2 tablespoons bourbon

1 tablespoon light corn syrup

1/4 teaspoons kosher salt

1 vanilla bean, split lengthwise

Flaky sea salt (such as Maldon)

Preparation

Bourbon sugar:
Step 1
Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.
Fudge:
Step 2
Line an 8x8" baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.
Step 3
Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).
Step 4
Gently stir one quarter of milk mixture into 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. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.
Step 5
Turn out fudge onto a cutting board and slice into 2x3/4" rectangles, 2" squares, or triangles.