Bangin' Bourbon Balls - cooking recipe

Ingredients
    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
    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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