Bourbon ball

A bourbon ball is a Southern delicacy, invented by Ruth Hanly Booe of Rebecca Ruth Candy[1] in 1938.

Bourbon ball

Bourbon balls with chocolate coating
Type	Confectionery
Main ingredients	Bourbon
Cookbook: Bourbon ball

Bourbon balls come in many different shape, sizes, and flavors. But what distinguishes bourbon balls made from the creator and more common variations made in households? Bourbon balls are bite-sized confections incorporating bourbon, and dark chocolate as an ingredient. While bourbon and dark chocolate are two important ingredients, there is more to its design. In Rebecca Ruth's recipe, the center piece of the bourbon ball is a creamy candy dough that is infused with bourbon and other secret ingredients. Then the creamy center is enrobed in decadent dark chocolate and finally topped off with a southern pecan. Knowing whether or not the center piece is bourbon filled or infused creates a strong difference for the taster as bourbon filled is usually compared with the equivalence of taking a shot. Whereas bourbon infused implies more of a subtle kick.

The most common variation for home cooked recipes is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week, in a sealed container in a cool dark place, before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.

Another variation has a similar filling, but with a chocolate exterior. The filling can also be similar to a truffle or a cherry cordial, with bourbon added.

Using other types of alcohol one can make rum balls, flavored vodka balls, or liqueur balls.