Jim Beam Bourbon Balls Food

BOURBON BALLS

Steps:

• Combine first 5 ingredients and work into a paste with your hands.
• Form into small balls.
• Roll formed balls into powdered sugar.
• Enjoy!

BOURBON BALLS

Steps:

• Mix wafer crumbs, confectioner’s sugar, hazelnuts, bourbon, cocoa and syrup in medium-size bowl.
• Press all ingredients in bowl together to form a large ball.
• Shape into balls, 1 tbsp each; place on waxed paper.
• Place granulated sugar in small shallow dish.
• Roll small balls in sugar to coat.
• Place in tightly covered container for at least 23 hours in a cool place for flavors to develop.
• To serve, place in individual colored mini cupcake papers.
• NOTE: Store in tightly covered container in cool place up to several weeks.

KENTUCKY BOURBON BALLS

Steps:

• Place the cake crumbs or cookie crumbs into a plastic bag and smoosh them.
• Combine the cake crumbs or cookie crumbs, sugar, 1/4 cup cocoa, corn syrup & Bourbon.
• Blend and mix very well.
• Fold in the pecans.
• Roll the mixture into 1-inch balls.
• If mixture is not rolling together easily, add more corn syrup.
• Roll the balls in the cocoa powder or the powdered sugar to coat them.
• Store in an airtight container and refrigerate.

BEST BOURBON BALLS

Steps:

• By hand mix the sugar, butter, pecans and bourbon. Start off with a good splash of bourbon then add tiny bits if too dry. I've never once measured the bourbon and I've been making these since I was about 5, helping mom.
• Work mixture until smooth. The mixture should be stiff, not soggy, pliable but not crumbly. I hope that makes sense.
• Pinch a tiny bit of mix and roll it in the palm of your hand into a ball. The perfect size ball is a two-biter (a little less than an inch.)
• Place on cookie sheets and set aside to air dry. You should not freeze these to firm them quickly, just let them air dry a couple of hours.
• Melt chocolates, paraffin and shortening in the microwave 30 seconds at a time.
• Stir at end of each 30 seconds.
• It will take about 4-5 minutes to melt everything.
• Using a salad or cocktail fork place the ball on the end of the fork and dip into chocolate.
• Don't prick the end with the fork or a toothpick to dip as some recommend.
• Let drain and put back on the cookie sheet.
• You may top with a half or whole pecan at this point. This will make about 120 pieces at this size.
• When chocolate has set, take a knife and slide under the balls. This makes them come out smooth compared to just picking them up.
• Place each piece in a foil or paper fluted candy cup and place in an airtight container.
• Store in the refrigerator until ready to serve or give as gifts.

BANGIN' BOURBON BALLS

Steps:

• Cream the butter and sugar to form a fondant.
• Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e. Scotch whiskey, Irish whiskey, Canadian whiskey, etc . Makers Mark and Jim Beam are wonderful bourbons. . I prefer Jim for this recipe. The difference is the distilling process. If you want to know more about the difference, check out the Maker's Mark website.) Mix well.
• Roll a tablespoon of fondant around 1 pecan half. Place on waxed paper and refrigerate 8 hours or until firm.
• Melt chocolate and cool until easily handled.
• Dip the balls, letting the excess drip off. Place back on the waxed paper.
• Chill 1 hour or until chocolate is set. Store in an airtight container either in a very cool place or the refrigerator.