MAKER'S MARK^® BOURBON BALLS

MADE WITH MAKER'S MARK^®

Enjoy an authentic taste of Kentucky at home with these tasty no-bake chocolate bourbon treats.

bourbon balls with pecans in metal bowl sitting on table next to a bottle of Maker's Mark

Do not share with minors

About

this recipe

Bourbon balls are a Kentucky delicacy, invented here back in 1938 by Ruth Hanley Booe. Naturally, ours are made with Maker’s Mark^® and feature a bourbon-infused pecan on top. Best of all, this recipe yields four dozen, so there’s plenty for you and plenty to gift to your soon-to-be-closer friends.

Preparation Time

4 hours 50 minutes, not including pecan soaking time

Cook Time

10 minutes

Total Time

5 hours

Ingredients

2 tbsp.

Maker's Mark^® Bourbon
1 cup bourbon-soaked chopped pecans
1 lb. confectioners’ sugar + 2 cups extra
1/4 lb. unsalted butter
8 oz. Hershey’s® All Natural unsweetened baking chocolate
4 tbsp. grated paraffin
Whole pecans for topping each bourbon ball

Preparation

Instructions

A bottle of Maker's Mark Classic sits next to a bowl of chocolate and pecan bourbon balls.

Step 1

Soak pecans for a week

DO AHEAD: Place pecans in a jar – add Maker’s Mark^® to cover 1 inch over pecans. Approx. 1-1/2 cups. Cover tightly with lid and let stand 7–10 days for pecans to absorb bourbon flavor.
Step 2

Drain the pecans

Drain bourbon-soaked pecans thoroughly and set aside. Discard the whisky. It will be bitter and unusable now.
Step 3

Prepare the cream

In a large bowl, cream the butter by using an electric mixer.
Step 4

Blend sugar, butter and Maker's Mark^®

Add 1 pound sugar and Maker’s Mark^® Bourbon alternately to the butter until blended.
Step 5

Add the pecans

Gently stir in pecans.
Step 6

Place in refrigerator

Refrigerate for 20 minutes to allow the mixture to stiffen.
Step 7

Prepare bowl and baking sheet

Place 2 cups sugar in a small bowl. Line a baking sheet with parchment paper.
Step 8

Roll into balls

Remove mixture from refrigerator. Scoop tablespoon-sized portions from mixture. Drop into sugar and then roll 1-inch ball. Place on baking sheet.
Step 9

Place in balls refrigerator

Refrigerate 2 hours.
Step 10

Melt the chocolate

Melt chocolate and paraffin in a small double boiler or use a coffee mug in a pan of boiling water. Stir until the mixture is smooth.
Step 11

Dip in chocolate and top with pecan

Using a long toothpick, dip each ball into the chocolate and place back on the baking sheet. Immediately top with a whole pecan and allow to cool.
Step 12

Serve and enjoy

Serve at room temperature. Store in refrigerator covered for up to 2 weeks.

A bottle of Maker's Mark bourbon whisky behind a tall glass with a Bourbon Bloody Mary over ice and a pickle, celery, and lime garnish. A small bowl of lime slices is to the left.

TIPS FOR GREAT
Maker's Mark^® Bourbon Balls

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Freezer easer

If your mixture is loose or difficult to work with, try placing it in the freezer for a few minutes. This should help stiffen it up a little bit.

Red icon on a cream-colored background, representing a chocolate bar.

Wax on

Paraffin might seem like a strange ingredient, but the flavorless wax adds a nice shiny finish to the confection once it has hardened. It also prevents the chocolate from melting at room temperature.

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Not for kiddos

Since bourbon balls are not cooked in any way, the Maker’s Mark^® in them is fully active. Difficult as it may be, don’t eat too many and do keep these out of the reach of children.