The decorative look of
Bourbon Balls makes them a festive addition to any Christmas tray. Bourbon
Balls are a sweet and chewy, no-bake confection made from a combination of
finely crushed cookies (traditionally vanilla wafers), confectioners sugar,
unsweetened cocoa powder, chopped pecans or
walnuts, held together with a little corn syrup and bourbon. It's easy to
like Bourbon Balls since they taste great, they are quick and easy to
make, and they only improve with age. Essentially Bourbon Balls and
Rum Balls are twins, the only difference being
Did you know that in 1964
the U.S. Congress declared bourbon to be "America's Native Spirit"?
Bourbon is an American whisky made primarily from corn and it is named
after Bourbon County, Kentucky. Although bourbon can be made anywhere in
the United States, only bourbon from the state of Kentucky is allowed to
have its' name of origin printed on its' label. Now Bourbon Balls will
only taste as good as the bourbon you use, so if you wouldn't drink it
on its own, don't use it. There are a few ways to maximize the flavor of
these little gems. First, I recommend toasting the pecans to bring out
their wonderful flavor. But don't feel you have to use pecans, for walnuts, hazelnuts, or almonds also
make excellent bourbon balls. And while many recipes call for finely crushed
vanilla wafers, other favorites are graham cracker crumbs or you might
like to try using crushed digestive cookies, shortbread cookies, ginger cookies, or
wafers. You can use either natural unsweetened or Dutch-processed cocoa
powder. Also corn syrup is a thick, sweet syrup made from cornstarch that
is available both clear (light) and brown (dark). It is sold
in glass or plastic bottles. If you cannot find light corn syrup than golden
syrup or liquid
glucose syrup can be used in this recipe. If you find that after mixing the ingredients the batter
is quite sticky, chill it for about 30
minutes. While I often just roll the cookies in powdered sugar, you could also roll them in granulated white sugar, cocoa
powder, chopped nuts, candy sprinkles, or they can even be dipped in melted chocolate. Bourbon Balls really taste better
if stored for at least a day or two so their flavors have time to mingle and
soften. Make sure to store the bourbon balls in a covered container in the
refrigerator but bring them to room temperature before serving.
To toast nuts: Preheat oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about
6-8 minutes, or until lightly browned and fragrant. Let cool completely.
Process the pecans
vanilla wafer cookies in your food processor until finely chopped. To this mixture add the confectioners sugar and
cocoa powder and process until combined. Add the corn syrup and bourbon and mix
well. Add more bourbon if necessary. Chill the batter and then shape into 1 inch
(2.5 cm) balls.
Roll the bourbon
balls in confectioners sugar, finely chopped nuts, or cocoa powder. If dipping
in chocolate, put about 3 ounces (90 grams) of chopped dark chocolate and 1
teaspoon (5 grams) of shortening or butter in a heatproof bowl placed over a saucepan of simmering water.
Once melted, remove from heat and dip the
balls, one at a time, in the melted chocolate, making sure the entire ball is
coated with chocolate. Then, with two spoons or a dipping fork, remove the
bourbon balls from the melted chocolate, allowing any excess chocolate to
drip back into the bowl. Place the chocolate covered balls on a baking sheet.
When all the balls have been dipped in the chocolate, place in the refrigerator
until the chocolate has set. Once the chocolate has hardened you can drizzle the
bourbon balls with 1 ounce (30 grams) melted white chocolate.
Can be stored in
an airtight container in the refrigerator for about two weeks. Serve at room temperature.
Makes about 30
Bourbon Balls. Preparation time 30 minutes.
cited may include a link to purchase the referenced book or item on Amazon.com.
Joyofbaking.com receives a commission on any purchases resulting from these
website and the contents are not endorsed or sponsored by the owner of the
"Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.
and is not related to the "Joy the Baker" books and website.
Video icons by Asher.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.