Best Bourbon Ball Milk Shakes Recipes

KENTUCKY BOURBON BALLS

Steps:

• Soak pecans in bourbon 3 hours or overnight, stirring occasionally.
• In a large mixer bowl, beat margarine, vanilla and salt until fluffy.
• Gradually beat in sweetened condensed milk, then pecan mixture and confectioners sugar until well blended.
• Shape into 1 inch balls.
• Place on baking sheets.
• Chill until firm.
• With fork or wooden pick, dip each into warm candy coating; let excess coating drip off.
• Place on wax paper lined baking sheets; let stand until firm.
• Store covered at room temperature or in refrigerator.

BOURBON BALLS

Steps:

• Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
• In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
• Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

MEEMAW'S BOURBON BALLS

Steps:

• Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
• Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
• Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.