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  1. #1
    Apprentice
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    bourbon balls

    Anyone have a recipe for chocolate bourbon ball, or something similar?

    Theron


  2. #2
    Connoisseur
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    Re: bourbon balls

    Hi Theron,

    Here's a recipe for bourbon balls that appeared in The Herald, courtesy of That Special Touch, from Sandra Davis of Springfield, Kentucky. Just in time for Derby Day.

    1 cup pecans, chopped
    4 tablespoons bourbon
    1 stick butter, softened
    1 16-ounce box confectioners' sugar
    3 squares semi-sweet chocolate
    1/2 rectangle of paraffin, for dipping candies

    Combine pecans and bourbon; wait at least 3 hours for pecans to absorb bourbon. Cream butter and confectioners' sugar with mixer, adding bourbon and pecan mixture. Roll mixture into small balls and refrigerate for 90 minutes. Melt chocolate in double boiler, adding shaved paraffin. Heat until thoroughly melted. Dip balls in chocolate (hey Linn, sounds intriguing!) and put on waxed paper to dry. Makes 24 balls.






  3. #3
    Disciple
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    Variations?

    I promised my Grandma Bourbon Balls & "Buckeye's" for christmas, so I need the best recipe for the bourbon balls I can find. Does anyone have a variation on this theme??


    TomC

  4. #4
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    Re: Variations?

    Hey Tom,
    I usually make the traditional, chocolate covered version. I use confectioners sugar, butter, heavy cream & Bourbon for the filling and just semi-sweet chocolate for the dip. Soak the pecans in Bourbon for a day or so beforehand. Personally, I would stay away from the paraffin. I'll be starting a batch here real soon (I need to get off my ass... )and I'll be able to be more specific (if you'd like) I'm also trying some vanilla Bourbon syrup in the filling in a couple of batches so, I'll let you know how it works.

    Until then, here's a variation recipe from an old (1967) Willett Distilling Co. cookbook:

    Bourbon Balls
    1 cup finely crushed vanilla wafers
    1 cup grated pecans
    1 cup powdered sugar
    2 tablespoons cocoa
    1 1/2 tablespoons white corn syrup
    2 ounces Bourbon
    Roll wafers fine and mix well with sugar, cocoa and nuts. Dissolve syrup in Old Bardstown and add to dry ingredients. Blend well and form into small balls (I can hear Omar laughing all the way up here. ) and roll in powdered sugar. Box and store in a cool place.

    Hope this helps,
    Bj

  5. #5
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    Re: Variations?

    Thanx BJ

    that is a bit different than the recipes I have seen so far, sounds good too. Why do you not like the paraffin, may i ask, It seems to work well in making buckeyes. . .

    Just Curious

    Tom C

  6. #6
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    Re: Variations?

    Tom,
    I really enjoy Bourbon but, I am a certified chocoholic. I can feel the change in the chocolate's texture. The parafin's only purpose is to stiffen the chocolate. It feels different in my mouth and sortof leaves a coating (why am I getting the feeling that the last couple of sentences are going to come back to haunt me... ) Anyway, I soak whole pecans in Bourbon for a couple of days and top each candy with one after it's been dipped.
    I got a taste of Bobby's BOURBON balls today. We need to try and talk him outta that recipe too.
    I'll pass along some measurements asap.
    Beej

  7. #7
    Guru
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    Sep 2001
    Location
    Pelham, AL
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    3,898

    Re: Variations?

    That is the same or very close to the recipe I remember from about 35 years ago. However, I would also like to try the other recipe, it sounds very good, too.

    Tim

  8. #8
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    Re: Variations?

    </font><blockquote><font class="small">In reply to:</font><hr />
    I usually make the traditional, chocolate covered version. I use confectioners sugar, butter, heavy cream &amp; Bourbon for the filling and just semi-sweet chocolate for the dip. Soak the pecans in Bourbon for a day or so beforehand.

    [/QUOTE]


    Do you have approximations of amounts of nuts, bourbon, butter, &amp; powdered sugar?? Forgive me but most of the times I try to wing recpes they turn out like crap, I kinda need amounts to base my tweaking on. . . .


    Thanx in Advance

    Tom ( the Bourbonic Gourmet ) C

  9. #9
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    Re: Variations?

    Murph,
    I'm in the middle of a batch now. I can't get good measurements from this batch because I'm using real, honest-to-Gawd cow butter. It's made from fresh milk off a farm (MOO) in Indiana. This batch is for them.
    I can give you a couple of opinions tho. I do exactly the same thing you do, I wing it.
    The amount of butter you start with will determine the number of balls (I can't believe I'm saying this... ) you end up with. You are using the sugar to hold everything together, and it should be a stiff mixture (oh Gawd). It works best if you 'cut' the sugar into the butter like you would the flour for a pie crust. Cut the sugar in a cup @ a time so your base stays creamy.
    If you use half a stick of butter, you can expect to use a couple of cups of powdered sugar. A whole stick and you'll use approximately a whole box. All this is relative to whether you're using chopped pecans (if you've soaked them, they'll be holding more moisture) and the amount of Bourbon you intend to use. Once you have a couple of cups of powdered sugar worked in, add the Bourbon. At that point, if necessary, add more powdered sugar to stiffen. Then the pecans (and more powdered sugar if necessary). The cream is added last (used mostly if you added too much powdered sugar in the last step... )
    Once you've rolled them into balls, roll them in powdered sugar and briefly refrigerate them (freeze them is better). It helps them to hold their shape while dipping.
    Melt the semi-sweet chocolate in a double boiler (you can try to do without one but, it sure makes it ALOT easier). I have aliddle plastic loop-on-a-stick that is great for dipping chocolates. You can make one with a coat-hanger...just bend alittle circle in the end. The idea is to get them in and out really quick, or they turn into a blob...
    Personally, I don't add chopped pecans, I use a Bourbon-soaked (right now, I'm experimenting with pecans soaked in Bourbon/vanilla syrup) whole pecan for the top.
    So really...this recipe is real close:
    1 cup pecans, chopped
    4 tablespoons bourbon
    1 stick butter, softened
    1 16-ounce box confectioners' sugar
    3 squares semi-sweet chocolate
    1/2 rectangle of paraffin, for dipping candies

    Since I don't use the paraffin, I use more chocolate than 3 squares. It helps if you're dipping your balls, not just rolling them around (comeon, I went all this time before I did it...I cuddent hep mysef... )
    Just remember, thru this whole process...wax paper is your friend...
    Bobbyc has a recipe that is worth hearing too...maybe he'll post it.
    Hope this helps,
    Beej

  10. #10
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    Re: Variations?

    It does, a ton actually !

    Thanx A lot,

    TomC

 

 

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