Photo: Kentucky Colonels Recipe
Ingredients
- 8 ounces butter, softened
- 2 pounds confectioners' sugar
- 1/2 cup bourbon whiskey
- 2 cups finely chopped pecans or walnuts
- 14 ounces semisweet chocolate
Directions
In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed. Add the bourbon, remaining sugar and nuts and mix well. Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours.
Melt the chocolate in the top of a double boiler and allow to cool to body temperature.
Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper. Dip the candy into the chocolate mixture 2 at a time. Using 2 forks, turn the candy, coating completely with chocolate. Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper. Continue with remaining candies. Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl, cover tightly, and store refrigerated until ready to serve. (Can be kept refrigerated for up to 1 week.)
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By parndee
on December 22, 2010
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This recipe, like many bourbon ball recipes, is too sweet and tastes mostly of confectioners sugar, even though I only used 1 1/2 lbs. (I cut back a little on the bourbon. I think I will try 8 oz. of butter per one lb of confectioners next time, make alterations, and see if I can't create a better recipe.
By Gemini77
Nashville, TN
on December 21, 2010
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This is my Grandmother's recipe that I've been searching for. Danville, KY...thanks Emeril!! My Grandmother used to refrigerate her balls overnight so I think I will freeze mine! She did not add nuts in the mix but placed one pecan on top for the no-nut folks. Cant wait to share these for the holidays!
By kmpd_12482432
Sturgeon Bay, 89
on December 28, 2009
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These are so delicious that they deserve an excellent rating but they can be difficult to work with. You have to work fast after removing the dough from the refrigerator or the balls will melt in your hand. I tried freezing them before dipping so they wouldn't melt in the chocolate, then they split apart when the fork was inserted. Store them in the refrigerator until ready to eat or they'll get very soft.
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