Pecan Bourbon Fudge Food

PECAN BOURBON FUDGE RECIPE

Steps:

• In a heavy saucepan, mix sugar and cocoa until blended.
• Add milk and mix well.
• 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 (237-239 degrees F), stirring constantly.
• If you don't have a thermometer, test for "soft ball stage" by dropping a little of the candy mixture in clean, ice cold water. If you can pull it out and roll it around with your fingers while it holds together, it's ready.
• Remove from heat, and gently stir in bourbon.
• Once the mixture is cooled to about 110 degrees F, beat the fudge 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 or silicone dish.
• Allow to cool slightly then press pecans into the fudge in rows. Cut into pieces with one pecan on each piece.
• Now try not to eat the whole batch in one sitting!

DARK CHOCOLATE BOURBON BALLS

Steps:

• Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.

EASY PRALINE PECAN FUDGE

Steps:

• Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
• Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
• Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

FAVORITE BOURBON PECAN PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

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.

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!