Delicious Kentucky Bourbon Balls: Warming Chocolate for Winter Days

My family has used this recipe to make bourbon balls every Christmas season for as long as I can remember. They are simple to make; there's no need to own a candy thermometer or any candy-making supplies beyond the basic ingredients and cooking utensils.

First step, gather your ingredients. You'll need the following:

3 pounds of powdered sugar
3/4 cup of Eagle Brand condensed milk
3/4 cup 100 proof bourbon
1 box of baker's semi-sweet or unsweetened chocolate
1/4 square of edible wax (parafin or other)
whole pecans (optional for topping)

In a medium sized pan, mix milk and bourbon on medium-high heat. Pour bourbon in very slowly so it doesn't boil over.

Once the condensed milk and bourbon are combined, remove from heat and slowly add the powered sugar to the mixture. It should start to thicken until you are able to knead it into a dough.

Roll the dough into small balls. (The size of the balls determines how many bourbon balls your recipe will make!)
Line a cookie sheet with parchment paper, foil, or wax paper and place the dough balls on it.

Put the dough balls into the refrigerator to chill until they are firm enough to chip.

While the dough is chilling, melt the chocolate and wax slowly using a double boiler. The added wax helps the chocolate harden and stick to the dough, otherwise it will melt quickly in your hands when you go to enjoy the bourbon balls.

Note: If you do not own a double boiler, do not despair. A small metal bowl floating in a pan of heating water on top of the stove will create the same effect. If you do not have a metal bowl, you can try melting the chocolate and wax directly in a pan, just be very careful and heat it extremely slowly so not to let it burn and stick.

Dip chilled dough balls into melted chocolate mixture one at a time until all are coated and place them back onto the cookie sheet. Add one pecan (or half of a pecan if your balls are smaller) to the top of each bourbon ball.
Put the cookie sheet with the chocolate covered balls back into the refrigerator and chill until chocolate is hard.

Eat and enjoy! Be careful not to eat too many bourbon balls, they have the same effect as drinking shots of bourbon.

Store the remaining balls in the refrigerator, in a holiday tin or sealed container.

If you have small children in the house, or family members who do not drink alcohol, you can make a batch of bourbon balls sans bourbon. This will create delightful balls that have a very sweet creamy filling. Experiment with adding other flavors you enjoy, such as vanilla, cinnamon, peppermint, etc.

(This recipe is gluten-free! Double check your brand of condensed milk--Eagle Brand is gluten-free.)