Bourbon balls
Photo: Lithoderm · CC BY-SA 3.0

History

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.

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Common allergens: Dairy, Nuts

Make it at home

Yield Makes about 24Hands-on 40 minTotal 3 hrDifficulty Easy

Ingredients

  • 100g pecans, toasted and chopped, plus 24 halves
  • 60ml bourbon
  • 115g butter, softened
  • 400g icing sugar
  • 250g dark chocolate, chopped

Method

  1. Soak the chopped pecans in the bourbon for at least 2 hours, or overnight for a stronger candy.
  2. Beat the butter and icing sugar together, then work in the soaked pecans and any unabsorbed bourbon.
  3. Roll into walnut-sized balls, set on a lined tray and freeze for 30 minutes until firm.
  4. Melt the chocolate over barely simmering water, dip each ball to coat and top with a pecan half.
  5. Chill until set; they keep for two weeks in a sealed tin, improving for the first few days.

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.

Where to eat bourbon balls

Bourbon balls in Lexington

Featured by TableJourney as a signature dish of Lexington. See where to eat Bourbon balls in Lexington or the Lexington signature dishes guide.

Bourbon balls in Louisville

Muth's Candies ★ 4.7

$$ Bakery

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 goLocals send tourists to Whiskey Row; insiders walk three blocks south to Muth's, the 1921 confectioner where modjeskas are still rolled by hand.

TipClosed Sundays and Mondays. Modjeska is the heritage candy: caramel marshmallow.

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