Last week I mentioned that I had a special guest blogger lined up for this week, but due to unforeseen circumstances (tell you about it later), I had to mix things up a bit. So…we are going to cook today instead!
If you stopped by last week, then you know that Mr. C and I recently took a trip to Lexington, Kentucky, to celebrate our anniversary. During our visit, we toured three different bourbon distilleries (Buffalo Trace, Maker’s Mark, and Woodford Reserve). Each of the tours concluded with a tasting, and they gave us a bourbon ball made with whiskey from that particular distillery. All were delicious, but Mr. C and I both agreed that the bourbon balls at Buffalo Trace were AH-MAZING. I did a little poking around on the internet when we got back and found a recipe that is supposed to be very similar to the candies invented in 1938 by Ruth Booe, the founder of Rebecca Ruth Candy Factory in Frankfort, KY. That is the candy company that today makes the bourbon balls for purchase at Buffalo Trace. Perfect!
Because I write a blog about Scotland and not about Kentucky, I decided to give these a try using Scotch rather than bourbon (whisky with a “y” as opposed to whiskey with an “ey”). Mr. C suggested that I use BenRiach 10-year-old (a Speyside Scotch), which I discovered was an excellent choice given that it is aged in ex-bourbon and ex-sherry casks, lending it the perfect sweet flavor.
Who’s ready to cook? Let’s give it a go!