Bangin' Bourbon Balls

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READY IN: 9hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter, softened
  • 1
    lb powdered sugar (sifting not necessary)
  • 1 12 - 2
  • 1
    dash salt
  • 16
    ounces dipping chocolate
  • 6
    tablespoons Bourbon (more or less to taste, see note) or 6 tablespoons whiskey (more or less to taste, see note)
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DIRECTIONS

  • Cream the butter and sugar to form a fondant.
  • Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e. Scotch whiskey, Irish whiskey, Canadian whiskey, etc . Makers Mark and Jim Beam are wonderful bourbons. . I prefer Jim for this recipe. The difference is the distilling process. If you want to know more about the difference, check out the Maker's Mark website.) Mix well.
  • Roll a tablespoon of fondant around 1 pecan half. Place on waxed paper and refrigerate 8 hours or until firm.
  • Melt chocolate and cool until easily handled.
  • Dip the balls, letting the excess drip off. Place back on the waxed paper.
  • Chill 1 hour or until chocolate is set. Store in an airtight container either in a very cool place or the refrigerator.
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