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1
By hand mix the sugar, butter, pecans and bourbon. Start off with a good splash of bourbon then add tiny bits if too dry. I've never once measured the bourbon and I've been making these since I was about 5, helping mom.
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2
Work mixture until smooth. The mixture should be stiff, not soggy, pliable but not crumbly. I hope that makes sense.
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3
Pinch a tiny bit of mix and roll it in the palm of your hand into a ball. The perfect size ball is a two-biter (a little less than an inch.)
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4
Place on cookie sheets and set aside to air dry. You should not freeze these to firm them quickly, just let them air dry a couple of hours.
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5
Melt chocolates, paraffin and shortening in the microwave 30 seconds at a time.
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6
Stir at end of each 30 seconds.
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7
It will take about 4-5 minutes to melt everything.
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8
Using a salad or cocktail fork place the ball on the end of the fork and dip into chocolate.
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9
Don't prick the end with the fork or a toothpick to dip as some recommend.
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10
Let drain and put back on the cookie sheet.
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11
You may top with a half or whole pecan at this point. This will make about 120 pieces at this size.
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12
When chocolate has set, take a knife and slide under the balls. This makes them come out smooth compared to just picking them up.
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13
Place each piece in a foil or paper fluted candy cup and place in an airtight container.
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14
Store in the refrigerator until ready to serve or give as gifts.
