Candy

Equipment Food processor Mini baking cups and/or – parchment lined baking sheet Ingredients 280 grams (2 ½ cups) vanilla (Nilla) wafers, broken/crushed into large chunks 125 grams (1 ¼ cups) toasted pecans ½ cup bourbon (see note) 120 grams (1 cup) confectioners’/powdered sugar, plus more for rolling ⅓ cup cocoa powder 1 tablespoon honey Flaky/course salt- optional (see note) Preparation In the bowl of a food processor, pulse the cookies and pecans to a fine crumb. In a small bowl, wisk together: Bourbon Confectioner’s sugar Cocoa powder Honey Pour liquid over the cookie/pecan crumbs in the food processor bowl. Pulse in food processor just until combined. Transfer dough to a clean bowl. Cover with a towel (do not cover airtight) and let stand overnight. Roll the dough into balls about 1 inch in diameter. Toss in confectioners’ sugar and salt (optional) then place mini baking cups or on a parchment paper lined pan. Store airtight for a more moist crumb, or store lightly covered to develop a crunchy exterior. If desired, toss with more powdered sugar before serving. Notes For high-proof bourbon, reduce the amount of bourbon measured into a ½ cup measuring cup; add water to make up remaining volume. For a 120 proof bourbon, try ¼ cup each, bourbon and water. To counter the sweetness of the balls, consider adding a flaky or crunchy salt to the finishing confectioners’ sugar.

This is a rich, dense caramel candy which require the simultaneous effort of two people, a lot of sweat, a lot of elbow grease and a highly durable electric mixer. Info Recipe dictated by: Cheryl Sigler Special Equipment 9" cast-iron (or heavy) skillet 1 ½ gallon heavy bottom pot Heavy duty electric mixer 9x13" baking pan 2 people Ingredients 6 cups Sugar 2 cups Milk ¼ teaspoon Baking Soda ½ cup Butter 1 teaspoon Vanilla Extract Preparation Butter the Using a cast-iron skillet Slowly heat 2 cups sugar stirring constantly with a wooden spoon until caramelized. Using a heavy bottom pot While the sugar is caramelizing, boil milk and remaining 4 cups sugar. Combine Reduce milk mixture to a slow boil and insert a candy thermometer. Slowly pour caramelized sugar, in a thing thread, while beating constantly, into milk mixture. Boil until firm ball stage (250°F) Remove From Heat Remove from heat. Add baking soda, beat well. Add butter, beat well. Pour into mixer bowl Cool for 20 minutes, or until you can touch the side of the pot with your bare hand. Pour mixture into electric mixer bowl. Add vanilla. Beat on medium/high speed until mixture takes on a heavy dull appearance. Pour into buttered pan.