Kentucky Colonel Candy Recipes

Steps:

• Combine all ingredients.
• Cook over medium heat but do not stir after mixture starts to boil.
• Continue boiling until mixture reaches 265 degrees on a candy thermometer.
• Pour on marble slab or cool hard surface.
• As edges cool, push toward center once.
• When cool enough to handle, pull with buttered hands (Keep hands cool with damp cloth).
• Pull and fold over in a half twist.
• When pulling is completed, cut into pieces with scissors.
• Makes approximately 30 half twists.
• Recipe History: an old recipe for cream candy.
• Candy is not hard like taffy but has a softer and smoother consistency.
• This candy tends to melt in your mouth.

Steps:

• 1. In a mixing bowl cream together the butter and 1 pound of the powdered sugar with mixer on high speed. Add the bourbon, the remaining sugar ad the nuts and mix well.
• 2. Chill in refrigerator until firm enough to handle, about 2 hours.
• 3. Melt chocolate in the top of a double boiler and then allow to cool to room temperature.
• 4. Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered in wax paper.
• 5. Dip balls in into the melted chocolate 2 at a time. Using 2 forks, turn the candy, coating completely with the chocolate. Tap fork to eliminate excess chocolate, then place on on the wax paper.
• 6. continue with remaining candies. Place baking sheet in the refrigerator until firm enough to handle. Pace in a tightly sealed container and allow to age several days before serving. Will keep refrigerated for several weeks if they last that long.

Steps:

• On stove, soften butter and 1 pound of sugar, remove from heat and let cool to warm.
• Add whiskey, then second pound of sugar; nuts, and lemon juice.
• Blend until all are mixed. Roll into balls and let cool overnight to firm up.
• Melt chocolate and paraffin in top of double boiler; blend well. Remove from the heat and cool slightly. Dip candy in chocolate mixture.
• Set one waxed paper to harden.
• Store in an airtight container.

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

Steps:

• Sift dry ingredients into mixing bowl and nest the flour mixture.
• Add most of buttermilk.
• Cut in the lard.
• Begin squeezing the lard and flour in the milk until thoroughly mixed.
• Add the rest of the buttermilk if needed and mix.
• Turn on to floured board.
• Knead until consistency desired.
• Cut into biscuits.
• Place on a lightly greased baking sheet.
• Bake in a preheated 450°F oven for 12-14 minutes.