Kentucky Derby-themed candy
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 25 candies
Complexity: easily
Quantity: 25 candies
Kentucky is known for its Kentucky Derby sporting event, traditional country music, and the state's very name, which evokes spring meadow flowers. Restaurants offer a wide variety of Kentucky bourbons. The spicy bourbon makes these handcrafted candies the perfect adult treat to pair with a cup of coffee. The candies are filled with crushed cookies, topped with a smooth chocolate coating and a crunchy pecan half. The candies have an elegant, boxed appearance and are perfect for gifting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Bourbon Candies
- 3.5 cups vanilla wafer cookies (about 220 g), such as Nilla Wafers
- 1 and 1/4 cups pecan halves
- 1/3 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/4 cup bourbon
- 1/4 cup dark corn syrup
- 1 teaspoon natural vanilla extract
- A pinch of coarse salt
Chocolate glaze
- 170 g chopped dark chocolate
- 1 tbsp coconut oil or cooking fat
- 25 pecan halves
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Recipes with similar ingredients: wafer cookies, dark chocolate, coconut oil, pecans, corn syrup, bourbon
Cooking the dish according to the recipe:
- In a food processor, pulse the vanilla wafer cookies and pecan halves until the mixture forms fine crumbs. Add the cocoa powder, powdered sugar, bourbon, corn syrup, vanilla extract, and salt. Process until the mixture is sticky and holds together when squeezed.
- On a parchment-lined baking sheet, form the mixture into 2.5 cm diameter balls (about 1 tablespoon each; 25 total). Roll each ball between your palms until smooth and firm. Refrigerate until the candies set slightly, about 10 minutes.
- Chocolate glaze:
Meanwhile, place the chocolate and butter in a medium microwave-safe bowl. Microwave on high power, stirring occasionally, until the chocolate is completely melted and smooth, about 1.5 minutes. - Using two forks, carefully drop each ball into the chocolate mixture, turning to coat all sides. Let any excess chocolate drip off and return the candies to the baking sheet. Top with a pecan half. Refrigerate until the glaze sets, about 5 minutes.
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