This is my grandmother's recipe for fudge tweaked by my bourbon-loving self, and it's spoiled me for any other kind. Fudge-connoisseurs, before you start squawking, I know it's not true fudge (different cooking method), but I defy anyone out there to produce a candy as smooth and dark and delicious as this is. It's a great example of great ingredients making even simple recipes decadently delicious.
18 oz. good quality dark chocolate (I prefer the Ghirardelli 60% cacao chips)
1 can condensed milk
1 Tbs salt
1 shot bourbon
Melt the chips with the condensed milk and salt in a double boiler over low heat. Remove the chocolate from the heat. Stir in the bourbon.
Press evenly into wax- or parchment-paper-lined 8 inch square pan. Press a square of parchment paper over the surface of the fudge to keep refrigerator odors out of fudge. (Chocolate is a scent-sponge. Trout-scented fudge = not fabulous.)
Turn fudge out onto cutting board and peel off paper. Cut into squares and store loosely covered at
room temperature.
Makes about 2 pounds.
