Time 16h30m Yield 24 Number Of Ingredients 5 Steps:
Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
Time 1h15m Yield 36 servings Number Of Ingredients 6 Steps:
Combine the vanilla wafer crumbs, chopped pecans, 1 cup of the confectioners’ sugar, and the cocoa. Combine the bourbon and corn syrup and stir into the dry mixture. When thoroughly blended, cover and refrigerate the dough for 1 hour or more. Sift the remaining confectioners’ sugar onto a large piece of waxed paper. Take 1 tablespoon of the dough, shape it into a ball, and roll it in the sugar. Repeat until all the dough is used. Store them, covered, in the refrigerator.
Time 1h20m Yield 36 servings Number Of Ingredients 6 Steps:
Combine the vanilla wafer crumbs, chopped pecans, 1 cup of the confectioners’ sugar, and the cocoa. Combine the bourbon and corn syrup and stir into the dry mixture. When thoroughly blended, cover and refrigerate the dough for 1 hour or more. Sift the remaining confectioners’ sugar onto a large piece of waxed paper. Take 1 tablespoon of the dough, shape it into a ball, and roll it in the sugar. Repeat until all the dough is used. Store them, covered, in the refrigerator.
Time 4h Yield 50 Pieces Number Of Ingredients 9 Steps:
Soak pecans in bourbon 3 hours or overnight, stirring occasionally. In a large mixer bowl, beat margarine, vanilla and salt until fluffy. Gradually beat in sweetened condensed milk, then pecan mixture and confectioners sugar until well blended. Shape into 1 inch balls. Place on baking sheets. Chill until firm. With fork or wooden pick, dip each into warm candy coating; let excess coating drip off. Place on wax paper lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
Time 5h30m Yield 24 balls, 24 serving(s) Number Of Ingredients 8 Steps:
Mix butter with mixer till nice and soft slowly add sugar and small amouts of bourbon you may need to cut back on the bourbon depending on humity. Mixture should be soft but easy to form in to balls use extra conf. sugar on your hands to form nice round balls and place in freezer till frozen, I usually leave them for at least 4 hours, you can freeze them for weeks if wrapped well. Melt wax in a double broiler once melted add in chocolate and mix well, sick a toothpick in balls while still frozen and use to dip into chocolate while still on toothpick dip a second time then place on wax paper. Use what is left of the chocolate and a toothpick to place a little chocolate on the pecan and place on top of the ball.
Time 30m Yield about 3-1/2 dozen. Number Of Ingredients 5 Steps:
Prepare meatballs according to package directions. , In a large skillet, whisk together remaining ingredients. Bring mixture to a simmer; cook 5 minutes. Stir in meatballs; simmer until heated through, about 5 minutes.
More about “kentucky bourbon balls recipes”
Yield 56 balls Number Of Ingredients 7 Steps:
1.Place the nuts in a sealable container. Pour the bourbon over the nuts. Seal and allow to soak at least overnight. (The intensity of the bourbon flavor grows over time.) 2.Mix the butter and sugar; fold in the soaked nuts. 3. Work with small batches of the batter at a time - about an orange-sized mass - and put remainder of batter into bowl and into refrigerator. Form into 3/4" balls and refrigerate overnight. (May keep batter for up to a week.) 4.Line a tray with waxed paper. 5. Shave some paraffin into and melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Do not let water contact the chocolate, as it will ruin consistency. 6. Work with small batches of perhaps 20 balls at a time (as the balls will become soft) and coat the balls in the melted chocolate. Easiest to poke with a toothpick and dip. Be careful not to embed the toothpick into a nut or too deeply into the ball, as it can be difficult to detach from toothpick and drop to wax paper-covered tray. Conversely, make sure it’s firmly attached or it may fall into the chocolate. After dipping all balls in each batch, dip toothpick into chocolate and dribble chocolate to cover holes from toothpick on each ball. Arrange on the prepared tray. 7. Cool until firm. Store in refrigerator until serving.
