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BOURBON BALLS

May.posted by Paula 38 Comments

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This is an authentic Kentucky Bourbon Balls recipe. They are rich, smooth, decadent, and delicious! It’s a Southern delicacy of a sweet boozy confection of sugar, pecans, and bourbon.

This is an authentic Kentucky Bourbon Balls recipe. They are rich, smooth, decadent, and delicious! It's a Southern delicacy of a sweet boozy confection of sugar, pecans, and bourbon.

A bourbon ball is a Southern delicacy, invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938. Bourbon balls are bite-sized confections incorporating bourbon and dark chocolate as an ingredient.

Bourbon Balls

We recently took a trip to Kentucky and did the Kentucky Bourbon Trail. I wasn’t a fan of bourbon until this trip. After learning the process and testing all the different bourbon formulas, I quickly became a fan. Although I prefer Woodford Reserve and Maker’s Mark over the others, every tour offered a unique and interesting experience.

This is an authentic Kentucky Bourbon Balls recipe. They are rich, smooth, decadent, and delicious! It's a Southern delicacy of a sweet boozy confection of sugar, pecans, and bourbon.

Can eating bourbon balls make you drunk?

While bourbon balls certainly contain enough alcohol to taste that it’s there, the likelihood of getting drunk off of them is very minimal. Only 3 tablespoons of bourbon is used, which is then dispersed among other ingredients and then divided into 36 different candies.

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  1. Glass batter bowl
  2. Candy Metls
  3. Candy decorating set

This is an authentic Kentucky Bourbon Balls recipe. They are rich, smooth, decadent, and delicious! It's a Southern delicacy of a sweet boozy confection of sugar, pecans, and bourbon.

You may also like Peppermint Bark, Oreo Cookie Balls, and Buckeye Balls.

Kentucky Bourbon Balls recipe
Print Recipe
4.42 from 17 votes

Bourbon Balls

This is an authentic Kentucky Bourbon Balls recipe. They are rich, smooth, decadent, and delicious! It's a Southern delicacy of a sweet boozy confection of sugar, pecans, and bourbon.
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: bourbon, dessert, truffles
Servings: 36 balls
Calories: 139kcal
Author: Paula

Ingredients

  • 3/4 cup chopped pecans
  • 3 Tablespoons Woodford Reserve Kentucky bourbon
  • 1/4 cup butter softened
  • 3 cups powdered sugar sift and measure carefully
  • 16 oz semi-sweet chocolate
  • Optional toppings - pecan halves chopped pecans, walnuts or almonds, cocoa powder, confectioners' sugar, sea salt

Instructions

  • Mix pecans and bourbon in a bowl and allow to soak for an hour.
  • Cream (or mix) butter and sugar together in an electric mixer until smooth
  • Then add pecans and bourbon to the butter and sugar mixer. 
  • Chill for 1 hour in the refrigerator. 
  • Roll into 1 inch balls and place on a cookie sheet covered with waxed paper. Refrigerate 2 hours.
  • Melt chocolate in the microwave in 30-second intervals until melted, stirring after each interval. Using a fork to hold the bourbon ball, dip each ball in chocolate covering completely. Hold ball over chocolate a few seconds to allow excess to drip off. Place back on waxed paper to cool completely. *If you choose to top with a pecan half, nuts, or salt immediately press on top of the ball before chocolate cools and hardens.
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 139kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 13mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

If you’ve tried this recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST for even more delicious food.

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This is an authentic Kentucky Bourbon Balls recipe. They are rich, smooth, decadent, and delicious! It's a Southern delicacy of a sweet boozy confection of sugar, pecans, and bourbon.

Every tour allowed you to taste test their product at the end of the tour and most offered their version of Bourbon Balls. I really became a fan of these sugary treats!!

Try my Woodford Reserve Bourbon Cake with Caramel Glaze

Woodford Reserve Bourbon Cake with Caramel Glaze

You may also like my Martha Washington Candy
Martha Washington candy

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Comments

  1. EMILY says

    12.19.18 at 3:36 pm

    Are these thick enough to leave plain? I am thinking i want to make some bourban bars ( I hate dipping things in CHoc) But the recipe i have used in the past was too wet to do that I had to freeze them then choc coat them

    Reply
    • Paula says

      12.24.18 at 10:38 am

      Yes, they’re are dense and I think they’ll do fine to leave plain

      Reply
  2. Sam says

    12.09.18 at 3:46 pm

    Hi,
    If I freeze these, do I do so before or after they are coated in chocolate?

    Reply
    • Paula says

      12.10.18 at 11:35 am

      I would freeze before dipping in chocolate.

      Reply
  3. Jeanie says

    12.09.18 at 11:00 am

    5 stars
    I’ve made these twice and both times ended up using 1/2 cup of butter. I also like more bourbon flavor so on the 2nd try I added a little extra bourbon after everything was mixed and then “kneaded” it in with a little extra powder sugar. They came out great!!!!

    Reply
  4. Monica says

    05.03.18 at 1:37 pm

    3 1/2cups of powdered sugar and 1/4 C (4 T) butter do not “cream”. At best, in those proportions they creat a powdery mix. Suggestions? Only two days to Derby!

    Reply
    • Paula says

      05.05.18 at 9:33 am

      Add more butter or bourbon if needed to stick together, however be careful of adding too much or they won’t be firm

      Reply
    • Dianna says

      06.06.18 at 10:59 am

      How much butter did you end up using? Having same problem, just a powdery mix.

      Reply
  5. Marvina says

    12.22.17 at 10:16 am

    You say your recipe is correct. Yet , the cream that you talk about is not on your recipe. So what type of cream????

    Reply
    • Paula says

      01.05.18 at 12:44 pm

      It is correct. “Cream butter and sugar together in an electric mixer until smooth” as in “Mix butter and sugar together….”

      Reply
  6. Michele says

    12.16.17 at 9:35 am

    4 stars
    In the recipe yiu have 3T of boubon to mix with pecans. In comments 3T cream to be mixed with chocolate. I’m confused if the bourbon amount is correct.

    Reply
    • Paula says

      01.05.18 at 12:49 pm

      3 T bourbon with pecan. no cream in chocolate

      Reply
  7. Tracy says

    10.04.17 at 8:26 pm

    Can these be frozen then thawed prior to use?

    Reply
    • Paula says

      10.07.17 at 8:21 pm

      yes, I typically make a lot early then freeze for Christmas gifts

      Reply
  8. Deb says

    01.01.17 at 8:31 am

    Do you temper the chocolate? The recipe just calls for 16 oz. semi sweet chocolate, so I got cakes of semi sweet Baker’s chocolate…is that appropriate or is there a specific type I should use?

    Reply
    • Paula says

      04.13.17 at 11:55 am

      No the Baker’s chocolate is typically ready to melt and use. Check the package though, but the Wilton candy melts that I use doesn’t need to be tempered

      Reply
  9. Linda says

    12.19.16 at 10:18 am

    I don’t have bourbon – would rum work as well? Thanks!

    Reply
    • Paula says

      12.19.16 at 8:13 pm

      Yes, slightly different flavor, but it’ll be great!

      Reply
  10. Jeannette says

    12.18.16 at 1:08 pm

    This is 2016. I hope you get this! These look great, but I and people I make them for don’t drink. Any suggestions? Thanks very much.

    Reply
    • Paula says

      12.19.16 at 8:23 pm

      My parents never did either so I understand. There actually is a bourbon flavoring/extract but it’s hard to find. You can use any flavoring… vanilla, almond, black walnut, and increase the heavy cream 1 or 2 tablespoons. You’ll get the flavor of whatever extract you use, but the texture will be the same.

      Reply
  11. Sallie Lyons says

    11.09.15 at 3:11 pm

    5 stars
    I stuck a toothpick in the balls before refrigerating them and then dipped them in the chocolate and then removed toothpicks. Was easier for me then the fork. My son and his friends loved them. Thank you for all of your help with different stuff.

    Reply
  12. Amy @ItsAMindfulLife says

    04.13.14 at 6:23 pm

    Hello! Stopping in from Whimsy Wednesdays! LOVE this recipe! Bourbon + Anything = Awesomeness! Thanks for sharing!

    Reply
    • Paula says

      04.13.14 at 7:38 pm

      Thanks so much!!

      Reply
  13. Patricia Clark says

    12.11.13 at 9:38 pm

    In the Bourbon Balls, where does the 3 T of cream go? (In the powdered sugar mixture or the melted chocolate!)

    Reply
    • Paula says

      12.12.13 at 6:34 am

      oh my goodness, sorry about that! The cream melts in with the chocolate to make it coat the balls better. Add cream and chocolate together and melt in microwave. Going to correct that in the recipe right now. Thanks for pointing out my error! ~ Paula

      Reply
      • Betty says

        10.12.15 at 9:24 pm

        3 stars
        What weight or measurement is –a stick of butter?

        Reply
        • Paula says

          10.14.15 at 9:51 am

          Ok, now that I’m on the computer and can see the recipe there is not a stick of butter listed in this recipe. There is 1/4 cup. Could please clarify where you see this?

          Reply
      • Alyssa says

        05.05.17 at 3:33 pm

        Hello- can you please forward the full recipe. Does it need a full stick or 1/4 cup of butter?

        Reply
        • Paula says

          05.07.17 at 7:28 pm

          The full recipe is listed, not sure what you’re seeing. The recipe is correct as written at 1/4 cup butter.

          Reply
          • Shirley says

            05.16.17 at 9:04 am

            I used 1/4 c butter (=1/2 stick) softened, but it didn’t seem enough to “cream” with the powdered sugar. I mixed and mixed, but it never got creamy. It was still loose and powdery. Did I use the right amount of butter?

            Reply
            • Paula says

              05.18.17 at 4:23 pm

              Yes, that’s what I’ve used. It was stiff but did form together into the balls. You can add more butter if needed though. I would add 1 tablespoon at a time until the mixture will stick together .

              Reply
            • Paula says

              01.05.18 at 12:52 pm

              1/4 is correct butter. Perhaps you mis-measured and had too much sugar

              Reply
      • Lindsey says

        12.20.17 at 9:02 pm

        A few comments mention heavy cream. I do not see that in the recipe? Is it needed with the chocolate, and if so, how much?

        Thanks! Can’t wait to try these!

        Reply
        • Paula says

          01.05.18 at 12:46 pm

          Cream is not in the recipe. When I say ‘Cream butter and sugar’ it means ‘mix butter and sugar’

          Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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