Peppermint Bourbon Walnut Fudge

• 14 cup unsalted butter
• 3 12 cups sugar
• 1 13 cups heavy cream
• 1 teaspoon salt
• 16 ounces semisweet chocolate
• 1 cup walnut pieces
• 1 tablespoon Bourbon
• 1 tablespoon peppermint extract

1. Lightly coat a 8x8x2 pan with 1 tablespoon butter and line with plastic wrap.
2. Combine sugar, heavy cream, remaining butter and salt on medium heat and bring to boil.
3. It should be thick but to the thread consistency (dip your spoon in and if the mix drips down into thread like strands it's good).
4. Remove from heat and add chopped chocolate and stir until melted.
5. Add coarsley chopped walnuts, bourbon and extract.
6. Mix well to incorporate.
7. Pour into pan and cover with plastic wrap.
8. Refrigerate until firm, about 2 hours or so.
9. Remove plastic wrap and flip over and remove bottom plastic wrap.
10. Cut into desired size pieces.
11. Serve at room temperature This will keep well in an air tight container.

unsalted butter, sugar, heavy cream, salt, chocolate, walnut pieces, bourbon, peppermint

Taken from www.food.com/recipe/peppermint-bourbon-walnut-fudge-341670 (may not work)