Kentucky Bourbon Ball Bon Bons ~ A Tradition Kentucky Derby Treat 🐎

These creamy bourbon infused treats
are a delicious grown up treat that have
been served at The Kentucky Derby,
parties and the holidays since 1938❣️

Ingredients: 

parchment paper or foil

coconut oil cooking spray

1 cup very finely chopped pecans

5 tablespoons Kentucky bourbon**

1/2 cup (1 stick) unsalted butter, softened

4 cups powdered sugar

1 teaspoon pure vanilla extract

36 small pecan halves

12 ounces semi sweet chocolate chips

2 - 3 tablespoons shortening

Method:

Place the nuts in a jar or storage container. Stir in the bourbon, Seal the container and set aside to soak overnight or several days.

Line a rimmed baking sheet with foil or parchment paper. Set aside.

In a large bowl, cream together the butter, sugar and vanilla. Stir in the soaked nuts. Even if the mixture looks look dry, do not add extra bourbon. Continue to mix until a pliable dough is formed. Refrigerate for 1 hour or longer. Form the fondant into 3/4 inch balls and place on the prepared baking sheet. Refrigerate overnight or freeze for 2 hours.

Preheat oven to 350*. Line a baking pan pan with foil. Add the pecan halves to the pan and toast in the oven for 5 to 7 minutes, just until toasted, being careful not to burn. Set aside.

Line another rimmed baking sheet with parchment or foil. Set aside. 

Place the chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one fondant ball. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place the waxed paper lined tray, using the second wooden skewer to slide the bon bon off of the first skewer. Cover the small hole the toothpick leaves in the top of each bourbon ball, with a little bit of chocolate from the end of one skewer. 

Place each dipped bon bon onto the prepared baking sheet and top with one of the toasted pecan halves. (If the chocolate thickens, stir in an additional tablespoon of shortening to thin.) Place the tray in the refrigerator until the chocolate is set. (1 hour or longer) Makes 3 dozen (36) bon bons. Store in an airtight container in the refrigerator.

**Each bon bon contains about 2/5 a teaspoon of bourbon. The flavor is not appropriate for children and may be too strong for some adults.

Notes:  Ruth Hanly Booe created her secret recipe for Kentucky Bourbon Ball candies in 1938 and sold them in her shop in Frankfort, Kentucky.  Her grandson runs the business and still sells the the famous bon bons which are a favorite at the Kentucky Derby and parties. The original recipe is a secret, but my brother-in-law who has visited Kentucky and tasted the original treats says that this version tastes like the treat that he sampled while there. 🐎💗🐎