1 box confectioners' sugar
1/4 lb. butter
1 tbsp. undiluted evaporated milk
Bourbon
1 lb. bittersweet chocolate
1/4 block parawax
Pecans, halves

Combine in mixing bowl the sugar, butter and milk. Shape by hand into balls about the size of a small English walnut. With the little finger, shape a cavity into this ball of fondant, making sure the sides and bottoms of the ball are not broken. With a medicine dropper, fill the cavity the Bourbon, do not fill too full (bourbon must not spill out), pinch top together (extra fondant may be used to seal cavity). Melt bittersweet chocolate with parawax over hot water. Chocolate mixture must be deep for dipping fondant balls. Place a bourbon filled fondant ball on a fork and dip into melted chocolate. Remove from fork and place pecan half on top.