Bourbon ball
| Bourbon ball | |
|---|---|
|
Bourbon balls with chocolate coating | |
| Type | Confectionery |
| Main ingredients | Bourbon |
 Cookbook:Bourbon ball  Bourbon ball | |
Bourbon Balls were invented in 1938 by Ruth Booe of Rebecca Ruth Candy, 116 East 2nd St., Frankfort, KY. 40601. They are a bourbon crème center made with real bourbon alcohol that is not cooked out. They do not normally contain cookies. By Charles Booe, grandson of Ruth Booe.
A Bourbon ball is either of two forms of bite-size confections incorporating bourbon as an ingredient.
The most common variation for home cooks 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 keep 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 bourbon added.
Using other types of alcohol one can make rum balls, flavored vodka balls or liqueur balls.