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Kentucky Bourbon Balls

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Rating: 4/5
2 reviews

ready in: 2-5 hrs
serves/makes:   24

recipe id: 40122
cook method: stovetop

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1/2 cup butter
3 1/2 cups powdered sugar (more as needed) sifting helps remove the little lumps
4 tablespoons bourbon
pecan halves
1 package semi sweet chocolate chips


Cream butter. Add sugar gradually. Beat well. Slowly add the bourbon, blending well. Chill 1 hour or more. Roll into 1" balls. Chill again for 1 hour or more.

Melt chocolate in the top of a double boiler. Gently dip each ball in the chocolate and place on waxed paper. At this time before the chocolate sets place the pecan half on the top with a gentle push. Chill. Store in a covered container

cook's notes

In Kentucky we make Bourbon Balls. This recipe is very much like a great commercial product made nearby.

100 proof bourbon really is the best, it carries on over the sweet.

added by



176 calories, 8 grams fat, 26 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


digger is incorrect. You are NOT doing something wrong, KYGirl. You are missing an ingredient.

Add 2 tablespoons of shaved parifin to melted chocolate. Work fast. If the balls start to melt, return to fridge for 10 minutes then continue dipping in chocolate.

Guest at

REVIEW: 4 star recipe rating
this is the correct recipe for bourbon balls. if the balls are melting, then you are doing something wrong. it sounds like you are not letting them cool long enough.

Guest at

Kentucky Girl

There is something missing from this recipe. The balls basically melt when trying to form them and again when added to the chocolate.

CDKitchen Staff Reply:
Sounds like they weren't chilled enough before and after rolling.

Guest at

REVIEW: 4 star recipe rating
I'm from Kentucky and this recipe is almost exactly the way my mom made them, although she used 3/4 cup chopped nuts and soaked them in 3/4 cup bourbon overnight--really gives the nuts a great flavor. I think walnuts work better than pecans, but either is fine.

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