• Source: Bourbon ball

A bourbon ball is a Southern delicacy invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938.
Bourbon balls come in many different shapes, sizes, and flavors but are usually bite-sized confections incorporating bourbon and dark chocolate as the main ingredients. In Rebecca Ruth's recipe, the center piece of the bourbon ball is a creamy candy dough that is infused with bourbon and other secret ingredients. The creamy center is then enrobed in dark chocolate and topped off with a southern pecan. Knowing whether or not the center piece is bourbon filled or infused creates a strong difference for the taster: bourbon filled is usually likened to taking a shot, whereas bourbon infused may be described as having more of a subtle kick.
The most common variation for home cooked recipes is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week in a sealed container in a cool dark place before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.
Another variation has a similar filling, but with a chocolate exterior. The filling can also be similar to a truffle or a cherry cordial, with added bourbon.
Using other types of alcohol one can make rum balls, flavored vodka balls, or liqueur balls.




See also


Brigadeiro
Chokladboll
Chocolate truffle
Rum ball
Food portal




References

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