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newyawker
Platinum Boarder
Posts:2054
When the goin gets weird the weird turn pro

Re: Here's a Great Recipe for...

#218858 1 year, 7 months ago
Bourbon Fudge

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Ingredients

1 14 ounce can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons melted butter
3 cups walnuts, coarsely chopped
pinch salt
Jim Beam Black® Bourbon



Preparation

Soak walnuts overnight in enough Jim Beam Black®Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add a pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9" x 13" pan and add fudge. Let stand until firm.



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The following user(s) said Thank You: FurthurFlower67
FurthurFlower67
Platinum Boarder
Posts:5021
Good Love!

Re: Here's a Great Recipe for...

#218860 1 year, 7 months ago
newyawker wrote:
Bourbon Fudge

--------------------------------------------------------------------------------


Ingredients

1 14 ounce can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons melted butter
3 cups walnuts, coarsely chopped
pinch salt
Jim Beam Black® Bourbon



Preparation

Soak walnuts overnight in enough Jim Beam Black®Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add a pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9" x 13" pan and add fudge. Let stand until firm.



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OMG mouth is watering now!
Dreams are lies...it's the dreaming that's real!!!!
ZenoMarx
Gold Boarder
Posts:1017
PLEASE be quiet when the band is playing. PLEASE.

Re: Here's a Great Recipe for...

#218862 1 year, 7 months ago
This is just a general stir fry, rice noodle, pad thai, etc sauce. I think it works best with rice noodles, but you can really throw it at anything. I make it before I start the prep for anything else, so I guess I'm recommending you let it sit for 15-30 minutes and stir it occasionally. The gochujang takes a while to dissolve into the sauce.

2 tbs soy sauce
1 tbs rice vinegar (I like the orange label Marukan seasoned the best)
1/2 lime (juice)
2 tbs dark brown sugar (or palm sugar)
1 tbs sambal oelek
1 tsp gochujang (Korean red pepper paste)

*makes enough for a pan serving 2-3 people.

**and don't be fooled by Amazon and online shopping. the gochujang should be $3.50-4.00 at an Asian grocery.
You aren't interesting or clever when you write or speak in the lyrics of others. Rather, what are YOUR words?
Last Edit: 1 year, 7 months ago by ZenoMarx.
The following user(s) said Thank You: FurthurFlower67
ZenoMarx
Gold Boarder
Posts:1017
PLEASE be quiet when the band is playing. PLEASE.

Re: Here's a Great Recipe for...

#218971 1 year, 7 months ago
about that gochujang (red pepper paste)...

It's a new thing to me. A Korean acquaintance recently introduced me to it. Chili, stews, marinades, rubs, sauces...it's really versatile stuff and a godsend to those looking for a new, unique spice to add to dishes. I'm testing it in a lot of my recipes that could use another layer of spicy heat. I'm not sure which is the best brand. I only have access to the most common one. Again, don't be fooled by the Amazon price. It almost scared me off, too. I don't know why it is so expensive online. A 16oz tub usually runs less than $5 in a grocery store, and it goes a longgg way.

www.amazon.com/korean-food-supply-500g-G...p;keywords=Gochujang
You aren't interesting or clever when you write or speak in the lyrics of others. Rather, what are YOUR words?
SunshineSue
Platinum Boarder
Posts:30890
Life is sweeter for this!

Re: Here's a Great Recipe for...

#219030 1 year, 7 months ago
ZenoMarx wrote:
about that gochujang (red pepper paste)...

It's a new thing to me. A Korean acquaintance recently introduced me to it. Chili, stews, marinades, rubs, sauces...it's really versatile stuff and a godsend to those looking for a new, unique spice to add to dishes. I'm testing it in a lot of my recipes that could use another layer of spicy heat. I'm not sure which is the best brand. I only have access to the most common one. Again, don't be fooled by the Amazon price. It almost scared me off, too. I don't know why it is so expensive online. A 16oz tub usually runs less than $5 in a grocery store, and it goes a longgg way.

www.amazon.com/korean-food-supply-500g-G...p;keywords=Gochujang

Great suggestion! It is a miracle ingredient, in everything, even eggs and plain/fried rice. I got introduced to it by my Korean sister-in-law. She makes her own from peppers she grows from seeds she gets from Korea. It's amazing stuff. I'm a bulgogi fanatic too, now. Luckily we've got a few good Korean restaurants in town, so it's easy to get. Haven't quite warmed up to kim chi, and end up giving away a lot of what we're sent home with. Anyway, gochujang is definitely a fun ingredient to work with, if you're wanting to experiment.
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