Salted Dark Chocolate Bourbon Fudge

Ingredients:

• 2 1/2 c. granulated sugar

• 8 T. (1 stick) unsalted butter

• 1/2 c. whole milk

• 1/2 tsp. vanilla extract

• 13 large marshmallows, torn in half

• 1 c. Ghiradelli bittersweet chocolate chips {just over 1/2 of a 10 oz. package}

• 1 1/4 c. confectioners sugar

• 1/4 c. + 2 T. bourbon

• 1/4 tsp. fleur de sel {or to taste ... I like it just lightly sprinkled}

Instructions:

1.    Line a 9x9" pan, bottom and sides, with foil. Rub foil with butter or lightly spray with nonstick cooking spray.

2.    In a small bowl, whisk together confectioners sugar and bourbon. Set aside.

3.    Place granulated sugar, butter, and milk in a large pot. Bring to a full rolling boil over medium-high heat, stirring constantly. Continue stirring and boil for 3 minutes ~ this is important for the fudge to set up properly, so time it! {Make sure to stir constantly ... and to keep the mixture at a full rolling boil. If the mixture froths up too much, turn the heat down just a little bit. Also, I sometimes lift the pot off the burner, still stirring, for just a second or two.}

4.    After the 3 minutes, remove from heat. Add vanilla, marshmallows, and chocolate. Stir until marshmallows and chocolate are completely melted and blended into the sugar mixture. Add bourbon mixture to the pot and stir until blended in.

5.    Pour into prepared pan and sprinkle top with fleur de sel. Refrigerate until fully chilled. Once chilled, cut into to small squares. Store fudge in the refrigerator.