Bourbon balls are a Kentucky delicacy, invented here back in 1938 by Ruth Hanley Booe. If you’ve never had one, you’re in for a treat and don’t have to voyage to Kentucky to get some. Naturally, ours are made with Maker’s Mark® and feature a bourbon-infused pecan on top. Best of all, this recipe yields four dozen candies, so there’s plenty for you and plenty to gift to your soon-to-be-closer friends.
4 hours 50 minutes, not including pecan soaking time
Notes from Chef Newman
- Freezer easer
- If your mixture is loose or difficult to work with, try placing it in the freezer for a few minutes. This should help stiffen it up a little bit.
- Wax on
- Paraffin might seem like a strange ingredient, but the flavorless wax adds a nice shiny finish to the confection once it has hardened. It also prevents the chocolate from melting at room temperature.
- Not for kiddos
- Since bourbon balls are not cooked in any way, the Maker’s Mark in them is fully active. Difficult as it may be, don’t eat too many and do keep these out of the reach of children.