Maple Bourbon Fudge Food

MAPLE FUDGE WITH MAPLE SYRUP

Steps:

• Line an 8x8-inch baking pan with waxed paper. Butter the paper.
• Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
• Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
• Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.

MAPLE BOURBON FUDGE

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; place in the oven and bake until they start to smell toasty, about 10 minutes. Keep a close eye (or nose) on them. Pour the nuts onto a clean kitchen towel and use the towel to rub off the skins.
• Line an 8-inch square baking pan with aluminum foil and grease with butter or nonstick cooking spray. Spread the walnuts evenly over the bottom. Fill a large bowl with ice water.
• Place the 2 tablespoons butter, the sugar, milk, half-and-half, corn syrup, maple syrup, salt, and bourbon in a heavy-bottomed 4- to 6-quart saucepan with a candy thermometer attached and set over medium heat. Stir the mixture with a wooden spoon until it comes to a boil, controlling the heat as necessary to prevent it from boiling over, then allow it to cook without stirring, which can cause crystallization, until it reaches 238 degrees F, 15 to 20 minutes.
• Quickly immerse the bottom of the pot in the ice water and let it sit for 5 seconds. Place the pot on the counter and allow the fudge to cool, undisturbed, until the temperature on the thermometer drops to 115 degrees F, 1 1/2 to 2 hours.
• Using an electric mixer, beat the fudge until it starts to lose its gloss and thickens, about 20 minutes. Quickly spoon the fudge into the prepared pan, spreading it as best you can with a wooden spoon or rubber spatula. Do not scrape down any of the fudge that clings to the saucepan -- this will help prevent unwanted crystallization in the fudge. Allow the fudge to sit at room temperature to cool and set, at least 4 hours and up to 8 hours.
• When ready to serve, invert the fudge onto a cutting board and cut into 1 1/2-inch squares. Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

KENTUCKY BOURBON FUDGE

Steps:

• In a heavy saucepan, mix sugar and cocoa until blended.
• Add milk and stir until blended.
• Add heat and slowly bring mixture to a boil. Allow mixture to boil up and dissolve sugar crystals on the sides of the pan.
• Boil until candy reaches the soft ball stage (230-240 degrees), stirring constantly.
• To test for "soft ball stage" drop a little of the candy mixture in clean, ice cold water. If you can roll it around with your finger and it holds together, it's ready.
• Remove from heat, and stir in bourbon.
• "Beat" mixture with a spoon, stirring briskly until the candy starts to crust around the sides of the saucepan and the mixture thickens considerably.
• Pour into a buttered 9x13 glass dish. Allow to cool slightly and cut into squares.
• Press a whole pecan into the top of each square.
• Enjoy!

BOURBON FUDGE

Steps:

• Combine chocolate chips and milk in large bowl and cover loosely.
• Cook in microwave for 3 minutes on HIGH.
• Remove from microwave and stir until smooth.
• Add bourbon and orange extract; mix well.
• Grease an 8-inch square pan and sprinkle bottom of pan with almonds.
• Pour mixture in pan; let stand until firm or chill in refrigerator.