Karen’s Chocolate Peppermint Bourbon Walnut Fudge from Marcel Desaulniers - Cooking by the Book

Ingredients

• 4 tablespoons (½ stick) unsalted butter, cut into 1-tablespoon pieces, plus 1 tablespoon, melted
• 3 ⅓ cups granulated sugar
• 1 ⅓ cups heavy cream
• 1 teaspoon salt
• 16 ounces semisweet baking chocolate, coarsely chopped
• 1 cup walnut halves, toasted and coarsely chopped
• 1 tablespoon bourbon
• 1 tablespoon peppermint extract