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Nutrition Facts
Serving Size 1 lg. tins 799g Recipe makes 1 lg. tins) The following items or measurements are not included below: dipping chocolate
Calories 3850
Calories from Fat 1794		(46%)
Amount Per Serving		%DV
	Total Fat 199.4g	306%
	Saturated Fat 67.6g	337%
	Monounsaturated Fat 84.6g
	Polyunsaturated Fat 35.8g
	Trans Fat 0.0g
Cholesterol 244mg		81%
Sodium 814mg		33%
Potassium 646mg		18%
Total Carbohydrate 472.4g		157%
	Dietary Fiber 14.3g	57%
	Sugars 450.1g
Protein 14.6g		29%
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The Cousins Christmas Party

Redneck Epicurean

Bangin' Bourbon Balls

Recipe #133270 | ½ day | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Aug 11, 2005

Christmas gifts from me are usually centered around something I know someone likes or will like. Of course, using whiskey/bourbon in anything is something that all Kentuckians know about. These little suckers can either be made with a smooth bourbon such as Maker's Mark or a kickin whiskey like Jim Beam. Either way, they are a must for our holiday cheer. And the more you eat, the more you want. The nine hours cook time is actually chill time and the yield depends on how much fondant you use for each ball.

1 -2 lg. tins (change servings and units)

Ingredients

1/2 cup butter, softened
1 lb powdered sugar (sifting not necessary)
1 1/2-2 cups pecan halves
1 dash salt
16 ounces dipping chocolate
6 tablespoons bourbon or whiskey (more or less to taste, see note)

Directions

1
Cream the butter and sugar to form a fondant.
2
Add the dash of salt and whiskey to taste (NOTE: there is a difference between bourbon and whiskey. Makers Mark is a wonderful bourbon. Jim, Jack, etc. are great whiskey. 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.
3
Roll a tablespoon of fondant around 1 pecan half. Place on waxed paper and refrigerate 8 hours or until firm.
4
Melt chocolate and cool until easily handled.
5
Dip the balls, letting the excess drip off. Place back on the waxed paper.
6
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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Browse similar recipes by category

Course > Desserts > Candy
Main Ingredient > Chocolate
Preparation > Time to Make
Preparation > Simple > Beginner Cook
Occasion > Holiday/Event
Occasion > Gifts

Featured Reviews for This Recipe

From: Scout33

On Jan 1, 2006

Whew! I made these for a few select friends as Christmas gifts and included in a basket with other goodies- every single person called and didn't even mention any of the other tasty treats, but they immediately begged for more of these. Unfortunately, I had eaten them all myself. When I was about 8 months pregnant we toured the Maker's Mark distillery and at the end of the tour they gave out samples of their Maker's Mark candy. I was instantly addicted- chocolate, bourbon and pecans, my greatest loves. These are a very good facsimile. I did end up freezing before dipping- the refrigerated centers began to melt immediately upon hitting the chocolte. Delicious!

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