Bourbon Balls
Terri Wlodarski, a mother of two girls I taught in nursery school published this recipe in the Bangor Daily News. For many years Christmas was not complete until we gave the nuts a good bourbon soaking, and then made these candies!
- Jeanne "Grammy" Soule
INGREDIENTS
- 2 Jiggers Jack Daniels Black Label Sour Mash Whiskey
- Pecans, chopped
- One box of confectioners sugar
- ½ cup of real, sweet butter
- 2 ounces of German sweet chocolate
- 4 ounces of semisweet chocolate or bitter chocolate
INSTRUCTIONS
Place whiskey in glass jar and fill with chopped pecans until all are well covered. Let stand overnight, or better yet, a week in the fridge.
Cream confectioners sugar and butter, add pecans and whiskey. Chill in refrigerator until easy to handle. Make balls the size of a small walnut. Put on wax paper refrigerator or freezer until very hard.
Melt chocolate in double boiler, cool slightly to thick coating stage. Use a toothpick to dip each ball in chocolate mixture. Allow excess chocolate to drop off and place on fresh waxed paper. Cover the toothpick hole with a half pecan before chocolate sets fully.