 Bourbon balls with chocolate coating | |
| Type | Confectionery |
|---|---|
| Place of origin | 
United States |
| Region or state | the South |
| Created by | Ruth Hanly Booe |
| Main ingredients | Bourbon |
A bourbon ball is a Southern delicacy invented by Ruth Hanly Booe of Rebecca Ruth Candy [1] 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
References
- ^ "Our History". Rebecca Ruth® Chocolates. Retrieved 2022-04-14.