Bourbon Balls

[cat lover]

This isn't a candy for kids; makes a nice gift if you put them into a metal tin!

1 ( 12 oz) pkg. vanilla wafers, finely crushed (3 cups)
1 ( 14 oz) can fat free sweetened condensed milk
5 tbsp bourbon
1 ( 11 1/2 oz ) pkg. milk chocolate chips
finely chopped nuts

In medium bowl combine crumbs and bourbon. In heavy saucepan over low heat melt chips. Remove from heat and add sweetened condensed milk. Gradually add crumb mixture; mix well. Let stand at room temperature 30 minutes or chill. Shape into 1" balls; roll in nuts. Store tightly covered.

[cat lover]

This isn't classified as "Bourbon balls" but they are very similiar! Another one not for kids though! Consider it an adult candy!


1 ( 8oz) pkg. cream cheese, softened
1/4 tsp salt
1 tbsp bourbon
6 cups confectioners sugar, sifted
1 cup black walnuts, finely chopped


Beat cream cheese, salt, and bourbon with electric mixer till smooth. Add 2 cups confectioners sugar, a little at a time, beating on high speed. Add remaining sugar and mix well. over and chill in refrigerator till firm. Shape into small balls and roll in walnuts. Store in airtight container and refrigerate.

[ewriggs]

KENTUCKY BOURBON BALLS - THE REAL THING!

When I was little, my grandmother's cousin would have a special dinner during the holidays. She always served Bourbon Balls, and would not permit any children under 21 to have any. Of course, the kids (my four 3rd cousins and I) WOULD get one or two of them one way or another!! One time we managed to get quite tipsy sitting behind the sofa at her house stealing them off the end table and eating them!! They may be made with rum or brandy, if desired, but the recipe is from Kentucky, and a REAL sourmash Kentucky Bourbon should be used for authenticity!! Wild Turkey, Old Fitzgerald, Very Old Fitzgerald, Makers Mark, Old Crow and Rebel Yell are all acceptable. My grandmother made these a few times, but my most vivid memories are of eating them at my cousin's, and of my grandmother and my mother giggling about her refusing to serve them to children! This recipe got lost, but I reconstructed it from memory with help from 2 cookbooks: "Southern Living Cookbook" and "The Southern Heritage Cookbook." -- Elizabeth

1/2 c. real butter, softened
1 1/2 Tbsp milk (use less if you use more bourbon
1 (12 oz) pkg semi-sweet chocolate morsels or 2 (12 oz) pkg semi-sweet chocolate squares, or mix-em!)
1/3 c. plus 2 tsp bourbon
(1/2 c. [+/-] bourbon)
7 1/2 c. sifted powdered sugar
3 Tbsp shortening (I use butter-flavored Crisco, or more butter)
1/2 c. finely chopped pecans (or a little more)

Combine butter, bourbon and milk; add sugar and knead until mixture is blended and does not stick to hands. (I use a mixer on low with the smallest bowl, then knead when all is mixed.) (May need to add extra sugar . . . .)
Knead in pecans. Refrigerate 1 hour (or more - I store in refrigerator overnight, tightly covered). Shape into 1-inch balls. Work quickly, and keep dough cold by putting the bowl of dough in a larger bowl of ice cubes and water. Work the dough only with your fingers, not the palms of your hands (gets sticky and "melty"). Rinse hands in cool water and dry completely several times during process.
Place balls on plates covered with waxed paper, and cover balls with waxed paper when plate is full. Cover balls well, and freeze (takes about 1-2 hours). You may stack layers of balls with just waxed paper between in the freezer, being careful they don't get too "flat."
While balls are freezing, combine chocolate morsels and shortening in the top of a double boiler. Bring water in bottom to a boil. Reduce heat to low, and cook until chocolate melts (takes a while). Stir frequently if not constantly! Dip each ball of candy into the chocolate mixture (if you don't have a candy dipper, use a large fondue fork, or a small meat fork). Drain each piece well. Place on waxed paper on a plate. When plate is full, place in refrigerator to chill. Do NOT stack more balls on top, or you will end up with flattened bourbon balls!!
Store in refrigerator (or freeze, tightly closed). Yield: 5-6 doz.

Cheerio!
Elizabeth

[cat lover]

KENTUCKY BOURBON BALLS - THE REAL THING!

When I was little, my grandmother's cousin would have a special dinner during the holidays. She always served Bourbon Balls, and would not permit any children under 21 to have any. Of course, the kids (my four 3rd cousins and I) WOULD get one or two of them one way or another!! One time we managed to get quite tipsy sitting behind the sofa at her house stealing them off the end table and eating them!! They may be made with rum or brandy, if desired, but the recipe is from Kentucky, and a REAL sourmash Kentucky Bourbon should be used for authenticity!! Wild Turkey, Old Fitzgerald, Very Old Fitzgerald, Makers Mark, Old Crow and Rebel Yell are all acceptable. My grandmother made these a few times, but my most vivid memories are of eating them at my cousin's, and of my grandmother and my mother giggling about her refusing to serve them to children! This recipe got lost, but I reconstructed it from memory with help from 2 cookbooks: "Southern Living Cookbook" and "The Southern Heritage Cookbook." -- Elizabeth




That is quite a funny story! Funny I don't remember ever getting any when I was a kid; maybe it was something I wanted to forget! LOL

Your recipe sounds really good, and I prefer the Maker's Mark in them. Rebecca Ruth is a place in Kentucky that makes them and sells them, but they cost quite a bit! And I think the homemade ones taste just as good!