Recipe: Double Chocolate Fudge (using bourbon or rum)

DOUBLE CHOCOLATE FUDGE

"In the late nineteenth century, students at New England women's colleges adopted fudge as their own special candy, cooking it initially over gas lamps in dormitory rooms. They probably provided the name too, meaning to cheat a little, since they made the fudge at parties after "lights out." We've tried innumerable chocolate versions-using recipes from Vassar and Wellesley colleges, Irma Rombauer, Mamie Eisenhower, Maida Heatter, and our dental hygienist, Joanne Stenzhorn. We've liked them all, even many of the widely circulated shortcut variations, but we haven't found any to compare ultimately with the classic boiled, beaten, and slab-kneaded fudge featured here. (If you're content with the classic single chocolate fudge, simply ignore the white chocolate marbled topping.)"

6 ounces high-quality bittersweet or semisweet chocolate, chopped
2 cups sugar
1/2 cup heavy (whipping) cream
1/2 cup half-and-half
3 tablespoons light corn syrup
Pinch of salt
2 tablespoons unsalted butter, softened
1 tablespoon bourbon (or light rum)
1 teaspoon pure vanilla extract
4 ounces high-quality white chocolate
1 cup chopped pecans, walnuts, or hazelnuts (skins removed), toasted

Mold a piece of foil around the outside bottom of a 9-inch square pan. The foil needs to be large enough that at least two of the sides overhang the edges of the pan. Turn the pan over and arrange the foil inside the pan. (Molding the foil over the outside first cuts down on wrinkles.) Gently grease the foil, preferably with vegetable oil spray, to avoid wrinkling it.

Combine the chocolate, sugar, cream, half-and-half, corn syrup, and salt in a large heavy saucepan. Warm over medium heat, scraping up from the bottom a few times to combine the mixture as the sugar dissolves and the chocolate melts. Bring to a boil, then continue cooking without stirring until it reaches 236 degrees F to 240 degrees F, the "soft ball" stage. Immediately remove from the heat, then place on top of the mixture, without stirring, the butter, bourbon, and vanilla. Allow the fudge to cool to 100 to 115 degrees F.

While the mixture cools, melt the white chocolate over low heat and keep it warm.*

When the fudge has reached the proper temperature, stir in the butter, bourbon, and vanilla. Mix in the nuts. If you have a marble pastry board or cool stone counter, spoon the fudge out onto it. Less preferable, but still acceptable, is just to leave it in the saucepan. Knead the fudge with a candy or dough scraper, turning it over on itself until it begins to hold its shape and lose its shine, about 5 minutes. The fudge also begins to make a snapping noise when it reaches the proper point. If your fudge is in the saucepan, stir briskly with a wooden spoon until it reaches this point. Immediately turn the fudge into the prepared pan and smooth the surface.

Quickly spoon the white chocolate in dollops over the fudge. With a knife, swirl the white chocolate into the fudge in a marble pattern. Let the fudge cool and set for at least 2 hours before slicing it.

Invert the pan and peel away the foil. The fudge can be cut into any size portions, though we usually cut it into 6 slices across and down, for 36 pieces. The fudge keeps for a week to 10 days stored airtight at room temperature. If you stack the fudge, separate it with wax paper in between the layers. In warm weather, it keeps better stored in the refrigerator.

*TECHNIQUE TIP:
One of the best uses for a microwave is melting chocolate. One to two minutes at 50 percent power will soften most oversize chocolate bars or a 12-ounce bag of chips. Stir and use.

Makes one 9-inch pan, about 3 dozen pieces
Source: American Home Cooking by Cheryl Alters Jamison and Bill Jamison