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Infinity Prawlines...

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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!!!

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The thermometer is very important in candy making.

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Who knew there were so many confectioners here?  I may need to follow in your footsteps and try making some of these wonderful recipes.

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