|Pecans soaking in Kentucky Bourbon|
Read more about Janet's Family Bourbon Ball Competition HERE and HERE.
DOLLY APPEL’S BOURBON BALLS
1 1/2 pounds pecans
8 oz of Maker’s Mark Bourbon
2 oz water
2 pounds confectioners’ sugar
3 pounds semisweet chocolate
3 oz paraffin
Break and combine pecans with bourbon, cover and set aside for 4 hours or more. Sift confectioners’ sugar and add pecans, adding sugar gradually to a working consistency until a small ball can be made ½ to ¾ inch in diameter. Water is to be used only to bring mixture to desired consistency. Add water only to prevent ball from falling apart. Mixture should be semi-dry. Prepare balls and place on a waxed papered cookie sheet. Place in freezer to cool. (Approx. 2 hours)
Melt chocolate and paraffin and mix well. Chocolate should not be too hot, just warm enough to work up. The warmer the mix, the thinner coating the bourbon balls will have.
Remove formed balls from the freezer when ready to coat with chocolate. With fingers dip each ball to cover half of ball and return to cookie sheet. After this step return to refrigerator to harden chocolate. (Approx. 1 hour)
To coat top half of ball when ready insert toothpick in the bottom that has already been coated and dip top in chocolate. Remove toothpick and return ball to cookie sheet. Refrigerate again to harden chocolate.
Store bourbon balls in refrigerator.
Note from Janet Appel: This recipe is at least 70 years old. It was Marty’s mother’s recipe. She loved to make chocolate candies. Fingers were used for a lot of mixing, holding, stirring. Today there are fine chocolate tools to dip with, and electric pots to melt the chocolate. Paraffin is needed no matter how good your chocolate.