Kentucky's boozy candy: bourbon-soaked sugar and pecan centres dipped in dark chocolate. Invented in Frankfort in the 1930s, they anchor every Lexington holiday tin and candy counter.
Where to eat it: 1 restaurant across 2 cities.
Ruth Hanly Booe of Frankfort's Rebecca Ruth Candy is credited with inventing the bourbon ball in the late 1930s, after a chance remark about pairing her candy with Kentucky whiskey. The combination of bourbon fondant, pecan and dark chocolate became the Commonwealth's definitive confection, boxed for Derby parties, Keeneland meets and Christmas across Lexington and beyond.
Common allergens: Dairy, Nuts
Tip from the editors. Use a bourbon you would drink; the whiskey is raw in the centre, so a harsh bottle makes a harsh candy.
Featured by TableJourney as a signature dish of Lexington. See where to eat Bourbon balls in Lexington or the Lexington signature dishes guide.
Muths Candies on East Market is the 1921 Louisville confectioner where modjeskas (caramel marshmallow) are still hand-rolled, three blocks past Whiskey Row.
Why locals love it: Locals send tourists to Whiskey Row; insiders walk three blocks south to Muth's, the 1921 confectioner where modjeskas are still rolled by hand.
Tip: Closed Sundays and Mondays. Modjeska is the heritage candy: caramel marshmallow.
More cities are in research. Want bourbon balls covered somewhere specific? Tell us where you want to eat.