This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

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.

The most common variation for home cooks is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week, in a sealed container in a cool dark place, before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.

Another variation has a similar filling, but with a chocolate exterior. The filling can also be similar to a truffle or a cherry cordial, with bourbon added.

Using other types of alcohol one can make rum balls, flavored vodka balls, or liqueur balls.

Via Wikipedia

Print Pin

Bourbon Balls

Course Dessert

Keyword 21+, booze, cookie

Servings 36 balls

Author Suzan Gingery

Ingredients

• 6 oz package semi-sweet chocolate chips
• 3 Tbsp light corn syrup
• ¼ cup bourbon
• ½ cup sugar
• 1 ¼ cup vanilla wafers crushed
• 1 cup finely chopped pecans or walnuts
• 4 oz chocolate sprinkles

Instructions

• Melt chocolate pieces over simmering water in a double boiler
• Blend in corn syrup and bourbon
• Stir in sugar, crushed cookies and nuts until well coated
• Roll mixture 1 tsp at a time into balls
• Roll balls in chocolate sprinkles to coat generously, pressing firmly
• Place on a pan.
• Cover and chill in refrigerator.