Do bourbon balls need to be refrigerated?
For best quality (and the cleanest, firmest texture), refrigeration is the default, especially if your kitchen is warm. If your house stays cool, you can keep them airtight at room temperature for a couple of days, but the powdered sugar may melt in and they can soften.
Is there raw egg in bourbon balls?
Not in this recipe. Some traditional versions use raw egg or egg whites, while others use binders like corn syrup, honey, or sweetened condensed milk. This one uses corn syrup (or honey) plus butter to bind everything safely and smoothly.
Can I make bourbon balls without alcohol?
Yes. Replace the bourbon with 2 tablespoons milk plus 1 teaspoon vanilla, then add 1 to 2 more tablespoons milk as needed (start small). The mixture should hold together like cookie dough when you squeeze it.
What bourbon is best?
Use something you would actually sip. It does not have to be expensive. A classic, mid-range bourbon with vanilla and caramel notes works great.
Why are my bourbon balls dry and crumbly?
Your crumbs may be too coarse, or you need a touch more liquid binder. Pulse the wafers into fine crumbs, then add bourbon 1 teaspoon at a time until the mixture holds when squeezed.
Why are they sticky and hard to roll?
Usually it is too much liquid or the butter is too warm. Chill the mixture 20 to 30 minutes, then roll. You can also dust your hands with powdered sugar.
Any tips for gifting?
Pack bourbon balls in a tin in layers with parchment paper between them. Right before gifting, give them a quick re-roll in powdered sugar so they look freshly snow-dusted.
