Bourbon ball
|
Bourbon balls with chocolate coating | |
| Type | Confectionery |
|---|---|
| Main ingredients | Bourbon |
 Cookbook: Bourbon ball  Media: Bourbon ball | |
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 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 bourbon added.
Bourbon Balls are said to have been popularized in 1938 by Ruth Booe of Rebecca Ruth Candy.
Using other types of alcohol one can make rum balls, flavored vodka balls, or liqueur balls.
See also
- Rum ball
- Chokladboll
- Food portal