Bourbon Balls Recipe - Easy Christmas Candy (2024)

FAQs

Can you get buzzed from bourbon balls? ›

Can I get drunk from eating your bourbon balls? Highly unlikely. The balls are bite-sized, maybe two bite-sized, so you would have to eat a lot of them. You are more likely to experience a sugar high, than a buzz, so we feel it is a safe indulgence.

The Longer The Soak, The Stronger The Flavor

Whether you choose pecans, almonds, hazelnuts, or a mixture of many different types of nuts, you need to soak them in bourbon for at least 30 minutes. Before soaking, the nuts must be lightly toasted in the oven to intensify the nutty flavors.

As long as you store them in an airtight container, then these will store easily in the fridge for up to a week. Of course, the alcohol, if it is in there, will evaporate some, but the flavor is still great.

On an empty stomach, I'd say you could get drunk off 2–4 shots if you are a medium-weight drinker. On a full stomach I'd say it will take 4–6 shots. (1 shot = 1.5 ounces). For me, going over 6 shots is where I start to get sick (everything spins so I can't close my eyes if I try to sit down).

Maybe to no one's surprise at all, there's no good way to get a buzz on liqueur-filled candy. The fat and sugar just messes you up too much—and not the way SoCo can mess you up. It's like eating a bunch of cake icing and then doing a few shots.

The process is much like that of starting a sourdough bread. The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water.

Bourbon balls will last for up to 2 weeks in the refrigerator or at room temperature. Storing them uncovered will result in a more defined “crust”, and storing them covered will keep them moist. To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months.

Bourbon balls were invented in 1938 by Ruth Hanly Booe, who operated a shop called Rebecca Ruth Candy. The history behind this candy shop is actually pretty notable. Initially, Booe founded the shop with her friend, Rebecca Gooch.

If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

Why do you soak pecans in water? ›

"Essential nutrients like iron, protein, calcium, and zinc are better absorbed by the body when you soak the nuts. The water removes the phytic acid present in acids which causes indigestion. So, soaking nuts helps in digesting them properly and reaping the benefits of these nutrients.

If you've ever wondered why store bought bourbon balls are expensive it's because they're time consuming. Once our filling has chilled we'll scoop it out using a small cookie scoop and then it back into the fridge to chill again.

The bite-size sugary treat was created by Ruth Booe of the Rebecca Ruth Candy Co., in 1936, in Frankfort, the state capital just north of Louisville.

A bourbon ball is a Southern delicacy invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938. Bourbon balls come in many different shapes, sizes, and flavors but are usually bite-sized confections incorporating bourbon and dark chocolate as the main ingredients.

This twist on old fashioned Bourbon Balls, a classic Southern no bake candy made with finely ground pecans, crushed cookies, chocolate, and a heavy pour of bourbon, is everything nice.

BuzzBallz resemble single-serve tennis balls, complete with pull-tab pressure seals. The drink inside is most commonly a bright neon color, though some dessert flavors take on a silken opacity. At 15% ABV (30 proof), there's enough alcohol under that Dunlop seal to get you well and truly drunk.

They are 15% ABV, best served chilled.

You'll need to consume a lot of alcoholic chocolates to actually become inebriated. Most people would need to consume more than 700 grams of chocolate to exceed the legal blood alcohol limit of . 08%. To get quite drunk, most would need to eat close to two kilograms (roughly 1.5 pounds), according to Good Food.