Food recipes
Bangin' Bourbon Balls
Bangin' Bourbon Balls Ingredients: butter, without salt sugars, powdered nuts, pecans salt, table spartan, real semi-sweet chocolate baking chips, alcoholic beverage, distilled, whiskey, 86 proof Directions: Cream the...
Bangin' Bourbon Balls
Ingredients:
butter, without salt
sugars, powdered
nuts, pecans
salt, table
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, distilled, whiskey, 86 proof
Directions:
Cream the butter and sugar to form a fondant.
Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e.
Scotch whiskey, Irish whiskey, Canadian whiskey, etc .
Makers Mark and Jim Beam are wonderful bourbons.
.
I prefer Jim for this recipe.
The difference is the distilling process.
If you want to know more about the difference, check out the Maker's Mark website.)
Mix well.
Roll a tablespoon of fondant around 1 pecan half.
Place on waxed paper and refrigerate 8 hours or until firm.
Melt chocolate and cool until easily handled.
Dip the balls, letting the excess drip off.
Place back on the waxed paper.
Chill 1 hour or until chocolate is set.
Store in an airtight container either in a very cool place or the refrigerator.
Ingredients:
butter, without salt
sugars, powdered
nuts, pecans
salt, table
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, distilled, whiskey, 86 proof
Directions:
Cream the butter and sugar to form a fondant.
Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e.
Scotch whiskey, Irish whiskey, Canadian whiskey, etc .
Makers Mark and Jim Beam are wonderful bourbons.
.
I prefer Jim for this recipe.
The difference is the distilling process.
If you want to know more about the difference, check out the Maker's Mark website.)
Mix well.
Roll a tablespoon of fondant around 1 pecan half.
Place on waxed paper and refrigerate 8 hours or until firm.
Melt chocolate and cool until easily handled.
Dip the balls, letting the excess drip off.
Place back on the waxed paper.
Chill 1 hour or until chocolate is set.
Store in an airtight container either in a very cool place or the refrigerator.