Maple Whisky Butter Creams - South Country Comfort Food®

Prior: Line an 8" X 8" tray with a very lightly buttered foil. Over medium high heat in a heavy saucepan melt butter. Whisk in the whisky, pure maple extract, sweet milk and maple sugar. Blend well. Lower the heat to just a little above simmer and stir often. Using a double boiler method melt the white chocolate over simmering water - I use a small heavy sauce pan with about an inch of water in the bottom and a slightly larger glass bowl set in the pot without the bottom touching the water - When the chocolate begins to melt add the teaspoon and a half lard (the lard helps the maple whisky creams not to crack when being cut.) This takes working quickly with precision. As the chocolate's just beginning to melt, while stirring often (watch the heat not going over a simmer and the chocolate begins to crumble and cook.) Add the marshmallow cream to the butter mixture and stir until glossy. Add the wee pinch of salt and whisk in. Quickly add the melted white chocolate to the butter mixture and remove from heat and beat rapidly with the whisk until well blended. Moving fast, pour the Maple Whisky Butter Creams' mixture into the prepared tray and level as thin as possible with the back of a warm large metal table/soup spoon. Set in fridge for 3 hours or until set. Remove from fridge and warm to room temperature (about 10 or 15 minutes) then let sit at least another 10 minutes more in the room temperature. Remove the foil from the back of the Maple Whisky Butter Creams and turn bottoms up (glossy side up that you just peeled the foil off of) onto a cutting board dusted with the 1/8 of a cup of sifted icing sugar (Optional: Sprinkle culinary lavender petals in the sifted icing sugar as well- if using the flower petals, press the warm room temperature candy down firmly and gently on the cutting board where the petals are) Use a petite cookie cutter of your shape choice and cut as many from the candy as possible. The tidbits of Maple Whisky Butter Creams just toss in a candy dish to nibble on while watching a movie :) Store in an air tight brown paper sack or baking paper lined container for up to a week. One may also keep them in the fridge for a couple weeks to enjoy... if they don't get gone before then!