Baby “DoFo” (that’s a mashup of last name syllables) is on the way, and I was happy to bring desserts to the tea-time themed baby shower. To match the theme, I wanted to make small bite-sized desserts that didn’t require any utensils to eat or serve. Another friend was already bringing scones, so I decided on coconut macarons with lime-lychee curd, matcha green tea sugar cookies (this time cut into D’s, F’s and circles — the ability to spell out DoFo was purely coincidental), and bourbon sugar fudge squares.

To make the macarons, I made plain shells but baked them with toasted coconut shavings on top. I probably could have ground up coconuts into the shell or used coconut extract, but I didn’t necessarily want the coconut flavor to be predominant. For the filling, I made lime-lychee curd (using a basic lemon curd recipe but substituting the lemon juice for about 75% lychee puree and 25% lime juice) and mixed it with a small portion of pastry cream.
The matcha green tea sugar cookies were just like the previous time I made them, but with a different brand of matcha that made the mix much more vibrant:

The fudge comes from a Bon Appétit recipe and is addicting. The original thought was just to throw in something darker and richer, like the pastry equivalent of a cigar for the men at the shower. But this ended up beingmy favorite of the three. The fudge has a light bourbon flavoring in it, and is topped with bourbon raw sugar and Maldon sea salt flakes which really give this dessert that something special.

Here’s the recipe:

Chocolate Fudge with Bourbon Sugar
Makes an 8″x8″ square (cut to desired shape/size)

  • 283.5g bittersweet chocolate
  • 113g unsweetened chocolate (okay to substitute with bittersweet)
  • 1 14-ox. can of sweetened condensed milk
  • 142g unsalted butter (1¼ sticks), cubed
  • ¾ cup (170g) unsalted butter (room temperature)
  • 2 Tbsp bourbon
  • 1 Tbsp light corn syrup
  • ¼ tsp salt
  • 1 vanilla bean
  • flaky sea salt
for bourbon sugar:
  • 1 vanilla bean
  • 1 cup demerara sugar (raw cane sugar)
  • 2 Tbsp bourbon


  1. In advance, prepare bourbon sugar by scraping vanilla beans into a small bowl and stir in demerara sugar and bourbon. Spread on to a parchment-lined baking sheet and let dry out overnight (or speed up process by placing in oven at lowest heat possible.
  2. Line an 8″x8″ baking dish with parchment paper, leaving generous overhang to be able to pull out fudge later. Lightly coat with butter or nonstick spray.
  3. Heat chocolates in a double boiler (i.e. heatproof bowl set over a saucepan of simmering water), stirring occasionally until almost completely melted. Set aside.
  4. Combined condense milk, butter, bourbon, corn syrup, and salt in a small saucepan. Scrape in vanilla beans and heat over medium under barely hot (as close to same temperature as the chocolate).
  5. Gently stir in a quarter of the milk mixture into the chocolate with a rubber spatula. Add another quarter, stirring to incorporate. Continue mixing in the remainder of the milk in 2 additions, stirring vigorously until fudge is shiny and almost elastic, about 5 minutes.
  6. Scrape into the prepared pan and smooth top.
  7. Let cool before sprinkling with bourbon sugar and sea salt.
  8. Cover and chill at least 4 hours.
  9. Turn out onto cutting board and cut as desired.
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