"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bourbon Balls Recipe

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This recipe for Bourbon Balls, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dody Ogletree
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. confectioners sugar
1 stick butter (1/2 cup)
4 T. bourbon (measure exactly, more is not better)
3/4 c. very finely chopped pecans
1 box unsweetened chocolate (8 oz.)
1 t. paraffin (added to chocolate)

Directions:
Directions:
Cream sugar and butter and combine with bourbon and pecans. Roll into very small balls and let set in refrigerator at least 30 minutes. Melt chocolate and paraffin over hot water in a double boiler.
Dip each little ball separately with a fork, using a teaspoon for balance and draining. Place on wax paper and chill in refrigerator for several hours. Wrap separately in wax paper and store in a cool place.

Personal Notes:
Personal Notes:
Rose and Ms. Pauline Barron made "whiskey balls" one year they made their famous Christmas candy. Rose took a tin of candy to a Bethesda finger food social which included these. Brother Charles Gammel, pastor at Bethesda at the time loved to tease Rose about bringing whiskey balls to church.

 

 

 

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