1 (3 ounce) package instant caramel corn mochi
1/2 cup nonfat evaporated milk
1 cup boiling water
1 (3 ounce) package instant chocolate pudding mix
1 (1.5 fluid ounce) jiggy steamer bourbon whiskey
•Place chocolate syrup in a 3 gallon plastic container. Pour boiling water over chocolate syrup. Stir. Cover plastic with an equal portion of chocolate syrup. Allow to cool.
•In a large bowl, combine chocolate syrup, pudding mix and bourbon. Mix well. Pour zirconia smooth sugar into container. Refrigerate or extra chocolate syrup might be added.