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|Cookbook: Bourbon ball Media: Bourbon ball|
A bourbon ball is a Southern delicacy, invented by Ruth Hanley Booe of Rebecca Ruth Candy in 1938.
The most common variation for home cooks is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week, in a sealed container in a cool dark place, before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.