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Cherry Bourbon Balls- these buttery bourbon balls are flavored with both bourbon and maraschino cherries and coated in semi-sweet chocolate.
They make an awesome Christmas treat or I love to serve them for Valentine’s Day or a Kentucky Derby party.
There are several different versions of bourbon balls. Most recipes contain crushed vanilla wafers. This recipe is based off my favorite bourbon ball recipe which has a pecan, butter, bourbon, and powdered sugar filling.
Ingredients Needed For Cherry Bourbon Balls
Pecans– raw pecans. Bourbon– I use Maker’s Mark. Maraschino cherries Butter– I use salted butter. Powdered sugar Semi-Sweet Chocolate Chips– Can use milk chocolate instead or a combination of the two. Shortening or Coconut Oil– Helps keep the chocolate from hardening too much. Candied Cherry Halves– Like the kind you use for fruitcake.
Type of Bourbon To Use
Maker’s Mark is my go to bourbon for both cooking and drinking but there are so many great bourbons available. I also love Four Roses and Buffalo Trace.
Since the alcohol is not cooked off, I recommend these bourbon balls be an adult only treat.
How To Make Cherry Bourbon Balls
Combine the pecans and bourbon in a small bowl. Let sit at least 1 hour and up to 12 hours. Use a hand-held electric mixer to beat the powdered sugar and butter. Mixture will be dry. Add pecan mixture and chopped cherries and stir with a wooden spoon until evenly mixed. May be easier to mix with your hands. Shape into 1-inch balls. Refrigerate for at least 1 hour. Dip into melted chocolate and press a candied cherry on top. Refrigerate until set.How To Store
Can be stored at room temperature but I prefer to keep them in an airtight container in the refrigerator. They will last for about 2 weeks. Can also be frozen for up to 3 months.
More Easy Candy Recipes
Classic Rum Balls Martha Washington Candy White Chocolate Pecan Candy Rice Krispie Peanut Butter Balls Bourbon Peanut Brittle Buckeye Balls Creme de Menthe Truffles
Cherry Bourbon Balls
Ingredients
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The post Cherry Bourbon Balls appeared first on Spicy Southern Kitchen.