CHRISTMAS RUM BALLS(OR BOURBON BALLS)
These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. This year I couldn't find the Vanilla wafers so I used chocolate and I like them even more. To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold
Provided by Bergy
Categories Dessert
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 6
Steps:
- Sift the cocoa with 1 cup sugar.
- Stir in the spiced rum mixed with the syrup.
- Add crushed vanilla wafers and nuts.
- Mix thoroughly.
- Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
- Store in a tin.
BOURBON BALLS
The sweet kick of bourbon in these confections will transport you straight to Kentucky. We dipped the pieces in a bittersweet chocolate coating and topped them off with crunchy pecan. The result is a Derby-worthy treat you can make and enjoy all year round.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 25 bourbon balls
Number Of Ingredients 11
Steps:
- For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
- Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
- For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
- Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.
FUDGY BOURBON BALLS
This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They'll keep for up to two weeks stored at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 8h15m
Yield 4 dozen balls
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
- In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
- Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.
KENTUCKY BOURBON BALLS
Try this smooth, delicious, and authentic Kentucky bourbon ball candy.
Provided by KY Piano Teacher
Categories Desserts Candy Recipes Truffle Recipes
Time 16h30m
Yield 24
Number Of Ingredients 5
Steps:
- Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
- Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
- Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 31.3 g, Cholesterol 10.2 mg, Fat 13.9 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 6.5 g, Sodium 27.6 mg, Sugar 28.9 g
BOURBON BALLS
Provided by Food Network
Categories dessert
Time 40m
Yield 3 dozen, about 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
- In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.
BOURBON BALLS
Steps:
- Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended.
- Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks.
BOURBON/RUM BALLS.
Make and share this Bourbon/Rum Balls. recipe from Food.com.
Provided by DropTool
Categories Dessert
Time 20m
Yield 10-30 serving(s)
Number Of Ingredients 9
Steps:
- Put Vanilla Wafers (or Graham Crackers or even crushed sugar cookies) in a bowl.
- Then add the ground nuts, cocoa powder, cinnamon, nut meg and mix.
- Then add corn syrup and bourbon or rum. You might need a tad more liquid.
- After mixture is all moist roll into balls, size is up to you, then roll in powdered sugar or cocoa powder.
- Let set up.
- Eat.
Nutrition Facts : Calories 83.4, Fat 0.3, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 17.3, Fiber 0.6, Sugar 13.3, Protein 0.3
BOURBON (RUM) BALLS (NO BAKE COOKIES)
These I make my request of my sis Lydia. Her favorite! I've also use walnuts. The food processor make this so very easy!
Provided by Rita1652
Categories Dessert
Time 15m
Yield 12-24 balls
Number Of Ingredients 7
Steps:
- Place wafers and pecans in food processor and pulse till crumbly.
- Add remaining ingredients and pulse till smooth.
- Shape into balls about 1 inch in diameter.
- Roll in powdered sugar and chill.
- This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies.
- It helps if hands and kitchen is cool.
Nutrition Facts : Calories 147.7, Fat 6.6, SaturatedFat 0.6, Sodium 3.5, Carbohydrate 15.8, Fiber 1.1, Sugar 11.5, Protein 1
MAPLE-PECAN BOURBON BALLS
The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 45m
Yield About 2 1/2 dozen
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
- Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
- Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
- Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 7 grams
BEST BOURBON BALLS
This recipe uses confectioneries sugar instead of vanilla wafers. My family has made these for over 40 years. A true southern delight!
Provided by Audrey365
Categories Candy
Time 2h
Yield 120 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 103.5, Fat 4.1, SaturatedFat 1.7, Cholesterol 4.2, Sodium 11.7, Carbohydrate 17.4, Fiber 0.4, Sugar 16.7, Protein 0.3
BOURBON (OR RUM) BALLS
Southern Christmas treat! As hard as it may be to not eat them immediately, the balls get better after they sit for a day or two.
Provided by Malriah
Categories Dessert
Time 10m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon (rum) until thoroughly combined.
- Shape into 1 inch balls.
- Pour granulated sugar in a pie plate then roll balls in the sugar.
- Store in an airtight container for up to 2 weeks.
- DOES NOT FREEZE WELL!
Nutrition Facts : Calories 837.4, Fat 37.1, SaturatedFat 5.6, Sodium 219.7, Carbohydrate 111.1, Fiber 5.2, Sugar 49.4, Protein 6.3
BOURBON BALLS
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like Banana Pudding.
Provided by Editors of Garden & Gun
Categories Cookies Bourbon Chocolate Dessert Pecan HarperCollins Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 48, serves 24
Number Of Ingredients 11
Steps:
- Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
- In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
- Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.
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BOURBON BALLS {NO BAKE RECIPE!} – WELLPLATED.COM
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5/5 (10)Calories 73 per servingCategory Dessert
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
- In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
- Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
- In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
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