One year in the late 1960's when we were poor, newly married and college students, we decided to give all our family Bourbon Balls for Christmas. These were popular with our friends and we had lots of fun making them ! They are easy and fast and just need a day or two to blend all the flavors.
My daughter & son-in-law gave me a sweet little Christmas with Paula Deen book, full of stories and recipes...my favorite kind of cookbook ! The most unusual recipe in the book, and maybe the most unusual recipe I've ever seen, is the "Chocolate Cheese Fudge. It calls for Velveeta Cheese ! I mean, if you are from the South, Velveeta Cheese is a staple ! But I have never heard of it being used in a recipe for Fudge !! I had to try it. It's tasty...not really a gourmet fudge, but good and quite unique!
Hope you enjoy the recipes and may your Christmas be full of joy and peace and lots of tea !!
1 box vanilla wafers
6 oz. semi-sweet chocolate--finely chopped
½ cup brown sugar, firmly packed
¼ cup light corn syrup
⅓ cup Bourbon or Brandy
2 cups pecans or walnuts, lightly toasted & finely chopped
Crush the vanilla wafers until fine. Use a food processor or place vanilla wafers in a heavy duty plastic bag & crush with a rolling pin.
In the top of a double boiler, melt the chocolate. Remove from the heat. Add the brown sugar, corn syrup, bourbon & salt & stir to blend. Stir in the crushed vanilla wafers & half & half.
Spread the remaining pecans on a plate. Shape the dough into 1" balls. Roll the balls in the nuts & coat thoroughly. In a container that can be tightly sealed, layer the balls, separating them using wax paper. Refrigerate for 24 hours before serving.
Makes approximately 4 1/2 dozen 1" balls.
To toast pecans or walnuts: Heat the oven to 350 degrees. Spread the nuts evenly on a cookie sheet. Toast for 8-10 minutes. Cool before chopping.
Velveeta Cheese Fudge
½ pound Velveeta Cheese, sliced
1 cup (2 sticks) butter
1 teaspoon vanilla extract
1 cup chopped nuts
2 -16 ounce bags confectioner's sugar-sifted
½ cup cocoa
Lightly spray the bottom of a 9 " square baking pan with vegetable oil cooking spray
In a sauce pan, melt the cheese & butter together over medium heat. Stir continuously until smooth. Remove from the heat. Add the vanilla & nuts.
In a large bowl, sift together the sugar and cocoa. Pour the cheese mixture into the sugar-cocoa mixture, stirring until completely mixed. Candy will be very stiff. May need to use your hands to do the final mixing.
Remove the candy from the bowl and press it evenly into the square pan. You may need to pat the top of the candy, because of the amount of butter.
Refrigerate until firm. Usually about 30 minutes. Should make about 36 small squares.
Joy and Peace and May everyday be your cup of tea !