Where to eat Bourbon balls in Lexington
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.
Also in: Louisville.
The story of Bourbon balls
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.
How to make Bourbon balls
Serves: Makes about 24
Ingredients
- 100g pecans, toasted and chopped, plus 24 halves
- 60ml bourbon
- 115g butter, softened
- 400g icing sugar
- 250g dark chocolate, chopped
Method
- Soak the chopped pecans in the bourbon for at least 2 hours, or overnight for a stronger candy.
- Beat the butter and icing sugar together, then work in the soaked pecans and any unabsorbed bourbon.
- Roll into walnut-sized balls, set on a lined tray and freeze for 30 minutes until firm.
- Melt the chocolate over barely simmering water, dip each ball to coat and top with a pecan half.
- Chill until set; they keep for two weeks in a sealed tin, improving for the first few days.
Editor tip. Use a bourbon you would drink; the whiskey is raw in the centre, so a harsh bottle makes a harsh candy.
The editor picks for Bourbon balls in Lexington are still in research. Meanwhile, see the Lexington signature-dishes index or the Lexington food guide.