bayouredd Posted September 22, 2018 Share Posted September 22, 2018 This thought popped into my bourbon addled mind a couple weeks ago, so I though I would give it a go... This was a triple batch, but I will write it up as only a double. Bigger is more of a problem when making candy, so if you are not experienced, a double is easier. At least to me. Most of my infinity bottle contains bonded and 120 to 130 proofers with the exception of the last 1/4 bottle of IWH 15, so I knew I should have no worries achieving the blue. (it'll make sense later) I soaked 2 cups of pecans, overnight with infinity blended bourbon. ( don't worry, the OFBB is long gone) I then roasted the pecans in its own lovely sauces. Make sure that your stirring spoon is long enough to protect you from the "blue" & unseen fire. I stirred almost constantly. When the blue burned off, I continued dry roasting on the stove for a little while. Next, combine: 1-1/2 cups white sugar 1-1/2 cups brown sugar 1 cup evaporated milk Blend well & cook slowly ( I turn my gas stove to 3) No need to stir while boiling. Cook to 238 degrees (soft boil stage) Remove from heat & stir in: 2 teaspoons vanilla 4 tablespoons butter & the awesome 2 cups of pecans It will look grainy right off of the fire. Beat until smooth & drop unto non-stick paper (wax, parchment, etc) And Voil`a The darker roasted bits of pecans actually enhance the candy... But damn, is this stuff rich!!! 3 Link to comment Share on other sites More sharing options...
PaulO Posted September 23, 2018 Share Posted September 23, 2018 The thermometer is very important in candy making. 1 Link to comment Share on other sites More sharing options...
lilsweetpea Posted November 23, 2018 Share Posted November 23, 2018 Who knew there were so many confectioners here? I may need to follow in your footsteps and try making some of these wonderful recipes. Link to comment Share on other sites More sharing options...
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