KENTUCKY BOURBON BALLS
This recipe for bourbon balls is an old-fashioned classic! This Southern favorite is one anyone will love. Being from Kentucky, we know all about bourbon balls!
If you love this candy, you will also love these No Bake Orange Balls. They are an old-fashioned classic only a few ingredients and are absolutely wonderful for the holiday season!
Table of contents
❤️WHY WE LOVE THIS RECIPE
These bourbon balls are a classic candy that has been around for many many years. They make a wonderful gift during the holiday season. They are only a few ingredients, not hard to make and always a hit. Put them in a pretty tin and give them as a gift!
🍴KEY INGREDIENTS
- unsalted butter
- powdered sugar
- crisco
- pecans, finely ground
- 100 proof Kentucky bourbon (can use more or less and could use another kind of bourbon) *see swaps
- vanilla extract
- semi-sweet chocolate chips
- pecan halves for garnish
SWAPS
If you are not a bourbon fan or don’t have bourbon, you can use apple or orange juice in it’s place. We have made them with apple juice, and they were so good! Everyone loved them. You don’t have to use crisco but we find it adds a smoothness to the chocolate that is helpful and makes it cover the balls well.
🍽️HOW TO MAKE KENTUCKY BOURBON BALLS
These are easy to make but they do have a few steps of putting them in the refrigerator to chill. So that part adds time to the process.
DIRECTIONS
Step 1
Cream butter and sugar. Add pecans, bourbon and vanilla extract mixing well with mixer. Chill this mixture in the freezer for 30 minutes or refrigerator for an hour.
Step 2
Remove from freezer and make into balls using about a teaspoon of mixture for each one. Place on wax or foil paper on cookie sheet and put back in the freezer for 30 more minutes or refrigerator for an hour.
Step 3
When 30 minutes are up, melt the chocolate chips and crisco about 2 minutes in the microwave. (The smaller the container or bowl you use to melt the chips the easier it is to dip the bourbon balls in the chocolate). Some people use a toothpick to hold the bourbon balls. It is easier for me to just drop them in the chocolate and use a wooden spoon or fork to cover.
Step 4
Remove each bourbon ball and place on a clean piece of wax paper or foil on cookie sheet. Add a pecan half on top. Place in refrigerator for at least 30 minutes until chocolate hardens. Store in refrigerator. Makes about 15-20 bourbon balls, depending on the size you make them.
⭐TIP
These authentic Kentucky bourbon balls are always a hit and this recipe is one many people love. Just check the comments. If the chocolate begins to get too hard for dipping, just heat it up again and stir it well. If the balls start to warm before you dip them in the chocolate, you can always set them back in the fridge to harden up some. Take your time, and we put them in and out of the fridge a few times so we can get the coated the way we like.
When melting the chocolate in the microwave, only do about 20-30 seconds at a time and then stir.
RECIPE VARIATIONS
If you read the swaps above you can switch out the bourbon, and you could also switch out the vanilla with other flavors too. However, for authentic Kentucky Bourbon Balls this is the way to make them.
❓FREQUENTLY ASKED QUESTIONS
That is correct, measure out a 1/2 cup and then chop them up for the recipe.
Yes, you can taste it since these are no bake, the bourbon isn’t “baked” out.
No, you do not need to keep them in the fridge but we think they are great cold, so we do.
STORING
These will keep for a few weeks stored in an airtight container. You can easily make these in advance for the Christmas holidays and they are a wonderful gift.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This recipe makes 15-20 bourbon balls and can easily be doubled.
Kentucky Bourbon Balls
Video
Ingredients
- 1/2 cup or 1 stick unsalted butter not margarine, softened(I use organic)
- 2 cups powdered sugar
- 1/2 cup pecans finely ground
- 4 tablespoons 100 proof Kentucky bourbon can use more or less and could use another kind of bourbon
- 1 teaspoon crisco
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate chips melted
- pecan halves for garnish
Instructions
- Cream butter and sugar. Add pecans, bourbon and vanilla extract mixing well with mixer. Chill this mixture in the freezer for 30 minutes or the refrigerator for an hou. Remove from freezer and make into balls using about a teaspoon of mixture for each one. Place on wax paper on cookie sheet and put back in freezer for 30 more minutes or the fridge until hard.
- When 30 minutes are up, melt the chocolate chips and crisco about 2 minutes in the microwave. When melting the chocolate in the microwave, only do about 20-30 seconds at a time and then stir. (The smaller the container or bowl you use to melt the chips the easier it is to dip the bourbon balls in the chocolate). Some people use a toothpick to hold the bourbon balls. It is easier for me to just drop them in the chocolate with a fork and use a wooden spoon or another fork to cover. Remove each bourbon ball and place on a clean piece of wax paper on cookie sheet. Add a pecan half on top. Place in refrigerator for at least 30 minutes until chocolate hardens. Store in refrigerator. Makes about 30 bourbon balls depending on the size you make them.
- If the chocolate begins to get too hard for dipping, just heat it up again and stir it well. If the balls start to warm before you dip them in the chocolate, you can always set them back in the fridge to harden up some. Take your time, and we put them in and out of the fridge a few times so we can get the coated the way we like.
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I made these for a Derby party and they were a big hit!
YAY!! So glad to hear this!
Made these last minute for family Christmas gatherings in Lex KY, where everyone inevitably ranks the various bourbon balls gifted throughout December from neighbors and friends…these were given some of the highest praise! And that is against competition from many decades-long bourbon ball aficionados. Just the right amount of each ingredient. Many thanks.
Glad to hear these were a hit!! That is always a wonderful compliment!
These sound amazing! I’m going to take them as a host gift to a bourbon tasting. Can you please tell me about how many this recipe makes?
Hi Judy, the recipe says it makes between 15-20 bourbon balls. Thanks!
Could you use Bourbon Cream in this recipe?
I have no idea, I have never tried it.
Best bourbon balls on the planet! We made them for Thanksgiving and it was the talk of the dinner. Everyone loved them!
i do so want to make this recipe, and i hope you will clear this up for me – i want to be sure – i measure the pecans BEFORE finely chopping, right? Because a half cup of whole nuts is certainly a lot less than a half cup of finely chopped, right? i wondered if that is why some folks centers did not harden properly – thanks for your help and for ALL the wonderful recipes you so graciously share!
Yes, you are correct. It is 1/2 cup of pecans before chopping. I hope you enjoy the recipe and thank you for being a part of our community. Merry Christmas to you and your family.
Thanks for the recipe. I am originally from Louisville. My daughter and I stopped at Rebecca Ruth and got a bag of Bourbon Balls, took them to my 81yo Mom’s house and quickly watched them being devoured. Needless to say, I know what my Mom is getting for Christmas!
You’re very welcome! I hope your Mother loves them. Have a wonderful Christmas.
These are a Kentucky tradition because 90% of the bourbon is made in Kentucky; ee don’t use anything but bourbon in this candy. If you use another liquor or liqueur, don’t call them bourbon balls; that’s heresy in Kentucky.
Could you tell me how you melt chocolate chips in the microwave – am having trouble with that. Thank you so much!
I just put them in a small glass bowl and melt on high for one or two minutes removing after one minute and stirring. As soon as they are smooth you can start dipping your bourbon balls into the chocolate. You can add a tablespoon shortening to the chips if you want a more smooth, glossy finish but it has to be shortening not butter.
I made these and the hubster loves them! Super easy just not crazy about the semi-sweet chocolate. Thanks
Just saw this recipe in the article you posted about being featured in this month’s issue of a Taste of Home. Congratulations!! I can’t wait to read it!
I also have a story to share about bourbon balls. I’m from Georgia and we always make these as part of my family’s traditional Christmas cookie platters. So when my daughter wanted to take Christmas goodies as gifts for her teachers and friends, we baked up a storm and filled little bags for everyone. It never occurred to me that bourbon balls might not be appropriate treats for middle schoolers. So the girls couldn’t wait until after school to eat their cookies and came into class smelling of bourbon! Fortunately, after going to the principal’s office (and offering her a gift of homemade cookies, including bourbon balls) all was forgiven.
I am planning an at home Kentucky Derby party. I want to serve these bourbon balls, and would like to make in advance. Can I freeze them? If so, would you recommend how to freeze to prevent chocolate from turning to “that” white-like color?
Sorry, I have not tried freezing them Paula, but I have kept them in the fridge or a cool place for a couple weeks and they were fine.
I make something similar that we call JETS without the Bourbon. I freeze them without any problems. I only make them at Christmas. It was a recipe handed down from my mother in law.
YES you can freeze them 🙂
Not sure what I did wrong. The center didn’t firm up, I reviewed the recipe and use all the correct measurements. The constancy was good until I added all the bourbon.
My mother in law made these for years but never put the bourbon in the candy. She would soak a small clean rag in the bourbon and put it inside a sealed container with the candy. The candy absorbed the flavor, but stayed firm.
Oh my goodness! This recipe for Bourbon Balls is a keeper! Tried today and I can’t stop saying “ummm”. Thank you Southern Lady for sharing this wonderful recipe!
Merry Christmas Diana! So happy you like the bourbon balls.
My husband is allergic to nuts. Is there anyway to make these nut free?
Perhaps trying vanilla wafer cookie crumbs or graham cracker crumbs in lieu of the chopped pecans?
These sound delicious…I think I might try them with Red Stag by Jim Beam. I think they would be good with the Black Cherry flavor. Mmmmm. Thanks for the recipe 🙂
This are so good. Taste like the Rebecca Ruth candy that they have in Ky. Wish we could get them else where, besides Ky. They are so good!
It calls for semi-sweet chocolate but it looks like dark chocolate. Can you use dark chocolate and still have it taste good?
Yes, I think you could. It is semi-sweet in the photo though.
My friends and family like a strong bourbon flavor. How much more could I use than 4 tablespoons for this recipe?
A couple more I would say.
How do I get “finely ground pecans” and can you get drunk off these if you eat to many?
You can put them in a plastic bag and crush them with the rolling pin. I do mine in the coffee grinder. I don’t think you could get drunk off that little bit of bourbon.
I think you could get quite a reaction to the alcohol in these tasty little bourbon balls, and they could be very addictive!! But you will be very happy while enjoying these LOL,
Yes, you can get drunk on the balls, I made them for work and lets just say the afternoon flew by –
Could I use Cherry Rum instead of the Kentucky Bourbon? Think it would give them a completely different taste. Cherry flavored chocolate balls…yes??
Yes, you could. Sounds good.
Awww..Thank you very much..
Could I use ground almonds instead of pecans?
Yes, you could use almonds.
Could I use Irish whiskey?
Yes, you could.
I have a bottle of Buffalo Trace with that work?
Yes, it will work. I don’t think it is 100 proof but they just won’t be as strong, that’s all.
You click on the name of the recipe at the top, then look at the bottom of that page and you will see where it says: “print/pdf”. Click on that and you can remove the picture and any text you don’t want and print.
Yes, you can taste the bourbon. They are not cooked so it is like giving them alcohol I guess.
I have a daughter with nut allergies. While I could leave off the pecan garnish, what would I use in place of the ground pecans? Thanks.
I guess you could try leaving them out. You could try coconut.
I believe you can use vanilla wafer in place of the nuts. They would still absorb liquid but not change the overall taste. I developed a severe nut allergy after having eaten them for years and had to find ways to adjust some favorite recipes.
What could you use instead of the boubon? I know bourbon is their name, but I would like to substitue it. Thanks
You could use rum extract.
Would you use the same amount of the extract or a smaller amount?
I would only use a couple teaspoons of the extract.