Bourbon Candy
Bourbon-soaked pecan balls dipped in chocolate — a family candy recipe from Evelyn's original card.
Contributed by Evelyn Hill
DessertYield 6 piecesScaled Quarter — ¼×
DessertYield 8 piecesScaled Third — ⅓×
DessertYield 12 piecesScaled Half — ½×
DessertYield 24 piecesScaled Original — 1×
DessertYield 48 piecesScaled Double — 2×
DessertYield 72 piecesScaled Triple — 3×
DessertYield 96 piecesScaled Quadruple — 4×
Ingredients
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Instructions
- Cover the chopped pecans with the bourbon. Soak for several hours.
- Mix the room-temperature butter with the confectioners sugar.
- Stir in the bourbon and pecans. The mixture will be soupy. Continue adding sugar until it can be formed into balls. Place the balls on a cookie sheet and refrigerate until firm.
- Melt the chocolate in the top of a double boiler. Stir in the household wax -- or, for the alternative coating, melt the chocolate chips with the shortening instead.
- Roll the balls in the melted chocolate with a fork. Place on wax paper and refrigerate until hardened.
Ingredients
Tap one to check it off
Instructions
- Cover the chopped pecans with the bourbon. Soak for several hours.
- Mix the room-temperature butter with the confectioners sugar.
- Stir in the bourbon and pecans. The mixture will be soupy. Continue adding sugar until it can be formed into balls. Place the balls on a cookie sheet and refrigerate until firm.
- Melt the chocolate in the top of a double boiler. Stir in the household wax -- or, for the alternative coating, melt the chocolate chips with the shortening instead.
- Roll the balls in the melted chocolate with a fork. Place on wax paper and refrigerate until hardened.
Ingredients
Tap one to check it off
Instructions
- Cover the chopped pecans with the bourbon. Soak for several hours.
- Mix the room-temperature butter with the confectioners sugar.
- Stir in the bourbon and pecans. The mixture will be soupy. Continue adding sugar until it can be formed into balls. Place the balls on a cookie sheet and refrigerate until firm.
- Melt the chocolate in the top of a double boiler. Stir in the household wax -- or, for the alternative coating, melt the chocolate chips with the shortening instead.
- Roll the balls in the melted chocolate with a fork. Place on wax paper and refrigerate until hardened.
Ingredients
Tap one to check it off
Instructions
- Cover the chopped pecans with the bourbon. Soak for several hours.
- Mix the room-temperature butter with the confectioners sugar.
- Stir in the bourbon and pecans. The mixture will be soupy. Continue adding sugar until it can be formed into balls. Place the balls on a cookie sheet and refrigerate until firm.
- Melt the chocolate in the top of a double boiler. Stir in the household wax -- or, for the alternative coating, melt the chocolate chips with the shortening instead.
- Roll the balls in the melted chocolate with a fork. Place on wax paper and refrigerate until hardened.
Ingredients
Tap one to check it off
Instructions
- Cover the chopped pecans with the bourbon. Soak for several hours.
- Mix the room-temperature butter with the confectioners sugar.
- Stir in the bourbon and pecans. The mixture will be soupy. Continue adding sugar until it can be formed into balls. Place the balls on a cookie sheet and refrigerate until firm.
- Melt the chocolate in the top of a double boiler. Stir in the household wax -- or, for the alternative coating, melt the chocolate chips with the shortening instead.
- Roll the balls in the melted chocolate with a fork. Place on wax paper and refrigerate until hardened.
Ingredients
Tap one to check it off
Instructions
- Cover the chopped pecans with the bourbon. Soak for several hours.
- Mix the room-temperature butter with the confectioners sugar.
- Stir in the bourbon and pecans. The mixture will be soupy. Continue adding sugar until it can be formed into balls. Place the balls on a cookie sheet and refrigerate until firm.
- Melt the chocolate in the top of a double boiler. Stir in the household wax -- or, for the alternative coating, melt the chocolate chips with the shortening instead.
- Roll the balls in the melted chocolate with a fork. Place on wax paper and refrigerate until hardened.
Ingredients
Tap one to check it off
Instructions
- Cover the chopped pecans with the bourbon. Soak for several hours.
- Mix the room-temperature butter with the confectioners sugar.
- Stir in the bourbon and pecans. The mixture will be soupy. Continue adding sugar until it can be formed into balls. Place the balls on a cookie sheet and refrigerate until firm.
- Melt the chocolate in the top of a double boiler. Stir in the household wax -- or, for the alternative coating, melt the chocolate chips with the shortening instead.
- Roll the balls in the melted chocolate with a fork. Place on wax paper and refrigerate until hardened.
Notes
Evelyn noted in pencil on her original card that the balls don't need to chill before coating -- though refrigerating them first does make them easier to roll in chocolate. Household wax is food-grade paraffin; it won't hurt you, and many old candy recipes call for it.