Carolyn Mchughs Amazing Bourbon Toffee Recipes

Steps:

• Make the Go-To Chocolate Chip Cookies, adding 1 to 2 tablespoons bourbon with the vanilla extract, and folding in 1/2 cup roughly chopped chocolate-covered toffee candy bars with the chocolate chips. Bake as directed.

Steps:

• Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
• Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
• Use a melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don't serve them ice cold; remove from the refrigerator 10 minutes before serving.

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

Steps:

• Pour the cream into a small saucepan and bring to a simmer over low heat.
• Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber brown color, about 6 minutes. Add the corn syrup and bourbon and cook, stirring carefully, for 1 minute.
• Slowly whisk in the warm cream (the mixture will bubble up) and whisk until smooth. Remove from the heat and whisk in the vanilla and butter. The sauce can be made 2 days in advance and stored covered in the refrigerator. Reheat slowly over low heat or in the microwave.

Steps:

• Bring sugar, butter, corn syrup and bourbon to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown. Just before candy reaches 300 on a candy thermometer stir in 3/4 cup of the pecans. When candy registers 300 remove from stove and pour it onto a baking sheet. With a spatula quickly spread it out to about a 9 inch circle. Sprinkle with morsels, let stand 30 seconds. Spread melted morsels evenly over top, sprinkle with remaining 3/4 cup pecans. Chill 1 hour or until chocolate topping is firm. Break into bite size pieces. Store in an airtight container.