Candies
Fondant (Uncooked with Pecans)
½ cup (1 stick) butter
2 lbs powdered sugar
1 can (14 oz) sweetened condensed milk
1 Tbsp vanilla
2 cups BASS PECAN PIECES
1 pkg (6 oz) semi-sweet chocolate chips (melted)
Mix butter, sugar, milk, vanilla and BASS PECAN PIECES thoroughly. Roll into small balls, chill 2 hours. Dip balls into melted chocolate. Place balls on waxed paper to cool.
Million Dollar Fudge
3 (4-1/2 oz each) candy bars (plain chocolate)
2 pkgs (6 oz each) chocolate chips (semi-sweet)
1 pint marshmallow crème
1 Tbsp butter
1 tsp vanilla
4-1/2 cups sugar
1 tall can (13 oz) evaporated milk
1 lb BASS PECAN PIECES
Mix chocolate candy bars (pieced), chocolate chips, marshmallow crème, butter and vanilla in 6 -8 quart container. Set aside. Mix sugar and milk in 4-6 quart container and heat until mixture comes to a boil. Boil for 6 minutes. Pour into chocolate mixture, blending well. Add pecans and drop by tablespoons on waxed paper (or pour into well-buttered 9x12 inch pan). Let stand for six hours. Makes about six pounds.
Quick, No-Bake Rum Balls
½ lb vanilla wafers (ground or crushed)
1 cup powdered sugar
2 Tbsp cocoa
1 cup BASS PECAN PIECES
½ cup light corn syrup
¼ cup rum
Combine dry ingredients; add nuts, syrup and rum. Stir until stiff. Coat hands with powdered sugar and roll mixture into balls of desired size. Let stand for about an hour on waxed paper, and then roll in additional powdered sugar. Makes about 40.
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