A Cornish girl's food adventures


Chai bourbon fudge

I think that I may be very suggestible, I’m probably an advertisers dream. (Shame for them that I don’t have a disposable income at the moment.) I’ve been reading the Vish Puri detective series and it makes me really crave both chai and whisky. Whenever he has some, I want some and I’m not even really a whisky drinker. Mind you I also always want to drink butterbeer when I read Harry Potter. That is until I tried it on the studio tour, that stuff is not as pleasant as it sounds!
I’ve made some chai infused bourbon before (https://coriandercooks.com/2014/03/28/mumbai-moonshine/) so I know that they’re flavours that go together but I really wanted to try something different with them. I also wanted to make something for Mr Colonial Cravings for Valentines day so a pretty box of fudge seemed like the ideal solution.
This is another small-batch recipe so it’s pretty quick to make too.

Chai bourbon fudge

My spice blend is the same one that I use in my Coconut Chai Granola; 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, pinch of ground coriander. By all means use a pre-mixed blend if you have one that you prefer.


200g condensed milk
55g butter
125g soft light brown sugar
100g sugar
40ml milk
35ml cream
1 1/2 tsp chai spice blend
1 tsp vanilla paste
1 tbsp bourbon

Gently melt everything but the vanilla and bourbon in medium-sized pan over a low heat Stir it constantly to make sure that the sugar is completely dissolved.
Increase the heat a little and bring the mixture to boiling point. Carefully stir the mixture to stop it from catching on the bottom of the pan and burning. Let the mixture bubble for about 10 minutes, it should darken a little and have reached ‘soft ball’ stage when it’s done. Make sure that you continue to give it a carefull stir every now and then.
Remove the pan from the heat and let it sit for a few minutes to cool a little. Begin beating the mixture, after about a minute of beating add in the vanilla and then the bourbon.
As you beat the fudge it should cool and thicken. You want it to become ever so slightly grainy and lose its shine. This does take quite a lot of elbow grease I’m afraid, although I found that once the mixture has cooled a bit you can use a handheld electric mixer to beat it. It will still take a while but it will reduce your risk of getting RSI in your arm.
Pour the thickened and cooled mixture into an appropriate size tin or dish, lined with parchment, and spread it out into a thick layer. Leave the fudge to set and become completely firm before cutting into squares and removing from the tin.

Chai bourbon fudge

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