Kentucky Bourbon Balls Recipes

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

KENTUCKY BOURBON BALLS

Steps:

• Enjoy!

BOURBON BALLS

Steps:

• Combine the chopped pecans and bourbon in a small bowl. Cover and let sit at room temperature for at least 1 hour or overnight.
• Beat butter with electric mixer and gradually add powdered sugar. Once mixture has completely come together, add pecan-bourbon mixture and mix. If mixture is too soft, add a little more sugar.
• Use a small ice cream scoop or a teaspoon measuring spoon to form balls that are slightly larger then 1-inch. Place them on a baking sheet lined with parchment paper or wax paper and refrigerate until firm, at least 1 hour.
• Melt chocolate chips and shortening in a heavy-bottomed saucepan over low heat, stirring constantly. Once smooth, start dipping the balls into the chocolate mixture using a toothpick. Place back on baking sheet and top with a pecan to cover the hole from the toothpick.
• Return bourbon balls to refrigerator to set the chocolate.

KENTUCKY BOURBON BALLS

Steps:

• Combine the vanilla wafer crumbs, chopped pecans, 1 cup of the confectioners' sugar, and the cocoa. Combine the bourbon and corn syrup and stir into the dry mixture. When thoroughly blended, cover and refrigerate the dough for 1 hour or more. Sift the remaining confectioners' sugar onto a large piece of waxed paper. Take 1 tablespoon of the dough, shape it into a ball, and roll it in the sugar. Repeat until all the dough is used. Store them, covered, in the refrigerator.

KENTUCKY BOURBON BALLS

Steps:

• 1.Place the nuts in a sealable container. Pour the bourbon over the nuts. Seal and allow to soak at least overnight. (The intensity of the bourbon flavor grows over time.) 2.Mix the butter and sugar; fold in the soaked nuts. 3. Work with small batches of the batter at a time - about an orange-sized mass - and put remainder of batter into bowl and into refrigerator. Form into 3/4" balls and refrigerate overnight. (May keep batter for up to a week.) 4.Line a tray with waxed paper. 5. Shave some paraffin into and melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Do not let water contact the chocolate, as it will ruin consistency. 6. Work with small batches of perhaps 20 balls at a time (as the balls will become soft) and coat the balls in the melted chocolate. Easiest to poke with a toothpick and dip. Be careful not to embed the toothpick into a nut or too deeply into the ball, as it can be difficult to detach from toothpick and drop to wax paper-covered tray. Conversely, make sure it's firmly attached or it may fall into the chocolate. After dipping all balls in each batch, dip toothpick into chocolate and dribble chocolate to cover holes from toothpick on each ball. Arrange on the prepared tray. 7. Cool until firm. Store in refrigerator until serving.

BOURBON BALLS

Steps:

• For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
• Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
• For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
• Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.