Home Let's Eat All Things Food Maker’s Mark Bourbon Balls

Maker’s Mark Bourbon Balls

Yield: 48 bourbon balls

Ingredients
  • 2 tbsp. Maker’s Mark Bourbon
  • 1 cup bourbon-soaked chopped pecans
  • 450g confectioners’ sugar + 2 cups extra
  • 115g unsalted butter
  • 250ml unsweetened baking chocolate
  • 4 tbsp. grated paraffin cooking wax
  • Whole pecans for topping each bourbon ball
Method:
  1. DO AHEAD: Place pecans in a jar – add Maker’s Mark to cover 1 inch over pecans. Approx. 1-1/2 cups. Cover tightly with lid and let stand 7–10 days for pecans to absorb bourbon flavour.
  2. Drain bourbon-soaked pecans thoroughly and set aside. Discard the whisky. It will be bitter and unusable now.
  3. In a large bowl, cream the butter by using an electric mixer.
  4. Add 1 pound sugar and Maker’s Mark Bourbon alternately to the butter until blended.
  5. Gently stir in pecans.
  6. Refrigerate for 20 minutes to allow the mixture to stiffen.
  7. Place 2 cups sugar in a small bowl. Line a baking sheet with parchment paper.
  8. Remove mixture from refrigerator. Scoop tablespoon-sized portions from mixture. Drop into sugar and then roll 1-inch ball. Place on baking sheet.
  9. Refrigerate 2 hours.
  10. Melt chocolate and paraffin cooking wax in a small double boiler or use a coffee mug in a pan of boiling water. Stir until the mixture is smooth.
  11. Using a long toothpick, dip each ball into the chocolate and place back on the baking sheet. Immediately top with a whole pecan and allow to cool.
  12. Serve at room temperature. Store in refrigerator covered for up to 2 weeks.

Details:  www.makersmark.com

- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Must Read

Snacking can actually be a good thing, here’s why

Most of us are making more trips to the kitchen these days. Being at home more, there are a few reasons we may be...

RECIPE: Pulled BBQ mushroom flatbread

A hearty, comforting, and still elegant main or appetizer.Makes 4 flatbreadsIngredients:Flatbread:2 cups flour4 tsp baking powder1 tsp salt1 cup greek yoghurt2 Tbsp olive oilBBQ...

TOP 5 PICKS WITH PROFESSIONAL RUGBY PLAYER, DILLON SMIT

He’s a professional rugby player by trade, but there's more to Dillon Smit than what meets the eye! He's a proud son; brother; husband;...

RECIPE: Steak, mushroom and baby Potato kebabs

This recipe has the best of all the worlds. Steak, potatoes, mushrooms and loads of flavour! Makes 8 kebabsIngredients:16 baby potatoes500g Portabellini mushrooms400g rump, rib-eye...

Online no-go areas and your children

Help your child understand the no-go areas onlineEnsuring children use the internet and social media safely is not a new topic. These very platforms...