I was inspired by my friend Paula who said she made some bourbon balls that didn't have ground up vanilla wafers in them. I wondered if they were like ones I tasted a few years ago when I was in Elizabethtown, KY for work that had a more creamy texture at a cute little place called the Back Home Restaurant. I vowed I'd try to duplicate them, along with their version of Kentucky cream pull candy. A quick googling found a recipe on allrecipes by someone named "KY Piano Teacher" that looked like it might fit the bill, but when tried to follow the recipe, I found the instructions a little lacking so I modified it a bit. It's essentially a no cook fondant center. I was a little nervous because I thought it would melt when I dipped it but it did not. I coated these with some fancy candy making chocolate that I have, but if you are lacking that, try some Ghirardelli bittersweet chocolate bars that you can find in any grocery store. Learn how to do it here.
Kentucky Bourbon Balls
1 c. chopped pecans, additional whole pecans for topping (optional)
5 T, bourbon (I used Maker's Mark, but a cheaper bourbon is really all that is required)
1/2 cup butter, softened
1 lb. confectioners sugar
18 ounces chocolate, for dipping
Put nuts in a canning jar with a lid, and add bourbon, shaking to coat. Allow to steep overnight. In a mixing bowl, add butter and sugar and mix on medium speed until crumbly. Add nuts and bourbon. Knead the fondant with your hands until a soft dough forms, slightly sticky Add more powdered sugar if necessary until it can form a soft sticky ball. Line a tray with parchment, and form fondant into 1 inch balls. Refrigerate until very firm. Dip balls in melted chocolate, You can top with a whole pecan, if desired.