A couple of weeks ago, when I made this Peanut Butter Cup Fudge, I also made this sugar and sprinkled it on the top to add a little bit of a textural bit to it. As if the fudge wasn’t over the top as it was, eh? Anyway, turns out that this sugar is pretty over the top as well and I have made it a couple of times since then. Great (really great!) in tea, goes well with fruit, on cereal, a last little bit of flavor in yogurt; I even put just a bit on a steak the other day.
1/2 cup course sugar (such as Demerara Sugar or Turbinado Sugar)
1 vanilla bean, seeds removes
2 tablespoon bourbon
flaky sea salt, to your taste (I used about a 3/4 teaspoon)
Preheat the oven to 250F. Line a baking sheet with sides with parchment paper.
To the baking sheet, add the sugar, vanilla bean and bourbon. Toss well to combine and moisten the sugar. Place on the middle rack of the oven and bake for 1 hour, tossing the sugar twice throughout cooking. The sugar is done when it feels dry to the touch and has a golden, caramel hue to it. It is OK if some of the sugar clumps together, but you don’t want any giant clumps, break those up while the sugar is still warm. Mix in a pinch of salt. Let cool completely before storing. Can be stored in an airtight container for up to 2 months.