Bangin' Bourbon Balls - cooking recipe
Ingredients
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1/2 cup butter, softened
1 lb powdered sugar (sifting not necessary)
1 1/2 - 2 cups pecan halves
1 dash salt
16 ounces dipping chocolate
6 tablespoons Bourbon (more or less to taste, see note) or 6 tablespoons whiskey (more or less to taste, see note)
Preparation
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Cream the butter and sugar to form a fondant.
Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e. Scotch whiskey, Irish whiskey, Canadian whiskey, etc . Makers Mark and Jim Beam are wonderful bourbons. . I prefer Jim for this recipe. The difference is the distilling process. If you want to know more about the difference, check out the Maker's Mark website.) Mix well.
Roll a tablespoon of fondant around 1 pecan half. Place on waxed paper and refrigerate 8 hours or until firm.
Melt chocolate and cool until easily handled.
Dip the balls, letting the excess drip off. Place back on the waxed paper.
Chill 1 hour or until chocolate is set. Store in an airtight container either in a very cool place or the refrigerator.
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