American cuisine

Easy

Southern Christmas Shareable Desserts

Name: Southern Christmas Shareable Desserts
Prep time: 20 min
Cook time: 1 hr 30 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: Peanut Butter/White Chocolate Fudge; 18 oz. White chocolate; 3/4 cup Peanut butter; 1 tsp. Vanilla extract; 1/2 tsp. Salt; 1 cup Crushed peanut; 1 tsp. Condensed milk; Kettle Corn Popcorn Balls; 1/4 cup Vegetable oil; 1/4 cup Granulated sugar; 1/2 cup Unpopped popcorn kernels; 1/4 cup Butter; 10 oz. Marshmallows; 1/2 tsp. Salt; Buttermilk Pralines; 1½ cup Granulated sugar; 1½ cup Dark brown sugar; 1 tsp. salt; 1/2 cup Buttermilk; 1/2 cup Heavy cream; 2 tbsp. Corn syrup; 3 tbsp. Unsalted butter; 2 tbsp. Bourbon; 2 tsp. Vanilla extract; 2½ cup Pecan

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Who wouldn’t want to see how to make a white chocolate peanut butter fudge, pecan praline, and popcorn balls, you got a birthday coming up? why not package these homemade treats up as they are ideal for a holiday gift too.

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 1 hr 50 min

8 SERVING

Ingredients:

Peanut Butter/White Chocolate Fudge
18 oz. White chocolate
3/4 cup Peanut butter
1 tsp. Vanilla extract
1/2 tsp. Salt
1 cup Crushed peanut
1 tsp. Condensed milk
Kettle Corn Popcorn Balls
1/4 cup Vegetable oil
1/4 cup Granulated sugar
1/2 cup Unpopped popcorn kernels
1/4 cup Butter
10 oz. Marshmallows
1/2 tsp. Salt
Buttermilk Pralines
1½ cup Granulated sugar
1½ cup Dark brown sugar
1 tsp. salt
1/2 cup Buttermilk
1/2 cup Heavy cream
2 tbsp. Corn syrup
3 tbsp. Unsalted butter
2 tbsp. Bourbon
2 tsp. Vanilla extract
2½ cup Pecan

Directions:

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Peanut Butter/White Chocolate Fudge

Step 1

Place the chocolate and peanut butter in a double boiler and heat until melted and smooth.

Step 2

Stir in the condensed milk and vanilla until combined. The mixture will be very thick.

Step 3

Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.

Step 4

Spread the mixture into the prepared pan, and smooth out the top. Sprinkle with extra chopped peanuts, if desired. Refrigerate for 2 - 4 hours or overnight until completely set.

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Kettle Corn Popcorn Balls

Step 1

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning.

Step 2

Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, toss with salt and allow to cool, stirring occasionally to break up large clumps.

Step 3

In a double boiler, heat butter, salt and marshmallows until melted. Pour over kettle corn and toss to coat evenly.

Step 4

Form into 20 tennis ball-sized balls, you may have to oil your hands to keep them from sticking. Wrap each ball in parchment paper once cooled.

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Buttermilk Pralines

Step 1

Stir together sugars, buttermilk, cream, corn syrup, and salt in a heavy, 2-quart saucepan; attach a candy thermometer to the side of the pan. Place pan over low; cook, stirring constantly until sugars are melted and mixture is smooth 5 to 8 minutes.

Step 2

Increase heat to medium-high, and bring mixture to a boil. Boil gently until the thermometer reaches 110-113 °C / 230-235˚F (soft-ball stage), 10 to 12 minutes. Remove from heat; let cool to 104°C / 220°F, 6 to 8 minutes. Line 2 baking sheets with parchment paper.

Step 3

Using a wooden spoon, vigorously stir in butter and vanilla, stirring until mixture turns creamy and opaque. Stir in pecans and bourbon, and quickly spoon out 1⁄4-cup portions onto prepared baking sheets or into paper baking cups.

Step 4

Let pralines stand until completely cool, about 1 hour. Serve immediately, or wrap each praline individually in wax paper or plastic wrap, and store in an airtight container for up to 1 week.