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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kentucky Bourbon Candy/ Cream de Menth Candy Recipe

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This recipe for Kentucky Bourbon Candy/ Cream de Menth Candy is from Myra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pecans large bag uncut
Kentucky Bourbon
Cream de Menth
1 lb. butter
2lbs./batch ( if making both the Bourbon and Cream de Menth you need 2 lbs for each)
Candy Coating Chocolate (Cincinnati-Party Cake Shop on Galbraith Rd. and Michael's)
Directions:
Directions:
4-5 days before you are going to make candy chop your pecans then put into a container that you can seal, cover with Bourbon. (Do the same thing if doing the Cream de Menth)

Cream butter and slowly start adding sugar allowing it to mix with the butter. If it gets too dry add a little fresh Bourbon. Continue until you have added just under 1 1/2 lbs. of sugar.
Drain the pecans, add to your butter and sugar mixture. Add the rest of the sugar until the mixture is just about like pie dough. You should be able to roll into balls without any of the mixture sticking to your fingers.
Roll and place on wax paper. The balls need to be the size of a large grape.
Place your chocolate wafers into top of double boiler. It is best if the water is heated up ahead of time, then taking the bottom off the stove, put top on with chocolate in place and stir until all is melted.
Take the ball, drop into chocolate, fold chocolate over the ball, remove and place on wax paper. It works best if the cookie sheet or if you can get a small piece of marble is cold. That way the chocolate will dry faster. Store in metal can. You can buy little paper cups to put the balls in. Put them in metal can cover the top with wax paper then put top of can on. You can store them for 3-4 weeks. You can also buy boxes to put these in for Christmas or plain for any other time.
You will find that friends look forward to these special treats at the holidays. As the temperature increases it becomes more difficult to keep the chocolate from melting when you touch it.
Preparation Time:
Preparation Time:
To mix 10 minutes, to roll and dip 1 1/2 hours
Personal Notes:
Personal Notes:
This a family recipe that we have kept to ourselves for many years. It is important that you buy halved pecans. When you chop them they will absorb more Bourbon. You can buy The chocolate, paper cups, and boxes at The Party Cake Shop or Michael's
Never allow moisture to get into the melted chocolate because it will cause streaking in the chocolate.
You need to roll the candy quickly because it will melt in the warmth of your hand. The size of the ball ratio to chocolate is important. If the balls are too big or if they are too small they will not taste good.

 

 

 

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