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Bourbon Ball Recipe

Bourbon Ball is the name used for bite-size confectioneries having bourbon as a key ingredient. Bourbon Ball is a specialty of Southern U.S. cuisine. Bourbon Ball is thought to have originated in the central Kentucky area before the 1900's.

Bourbon Balls are made with bourbon, vanilla wafer crumbs, and cocoa, along with pecans and confectioners' sugar. The Bourbon Ball recipe requires forming the mixture of crushed cookies, corn syrup, chopped pecans, and bourbon, is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. The balls are aged for up to a week before serving in a sealed container in a cool dark place. Bourbon Balls become too friable to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.

The important ingredients for Bourbon Ball recipe include 1 cup fine vanilla wafer crumbs, 1 cup finely chopped pecans, 1 cup confectioners' sugar, 2 tablespoons unsweetened cocoa powder, 1/4 cup bourbon, 1 tablespoons plus 1 1/2 teaspoons light corn syrup, and confectioners' sugar, sifted.

According to Bourbon Ball recipe, 1 crushed vanilla wafer crumbs, chopped pecans, 1 cup confectioners' sugar, and the cocoa are mixed in the first step. The bourbon and corn syrup are mixed in a separate bowl. The bourbon mixture is stirred and blended well into the dry mixture. The mixture is covered and chilled for a couple of hours.

Later, 1/2 to 1 cup of confectioners' sugar is sifted on a cookie sheet. Small bits of the dough are shaped into balls and later these balls are rolled in the sifted confectioners' sugar. The balls rolled in the sugar are stored in refrigerator in tightly covered containers. These make ready to serve Bourbon Balls. Bourbon Balls can stored frozen in refrigerators for longer use.

Bourbon Ball is also the name of a commercially prepared chocolate truffle with a bourbon creme center sold by the Rebecca Ruth Candy Factory, created by Ruth Hanly Booe in 1938.

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