Kentucky Colonel Candy: A Taste of Southern Charm

My grandmother, bless her heart, had a candy dish perpetually filled with the most peculiar assortment of treats. Alongside the ribbon candy and butterscotch buttons, there were always these slightly misshapen, intensely sweet balls coated in dark chocolate. As a child, I wasn’t sure what they were called, only that they tasted like Christmas, bourbon, and a warm hug all rolled into one. It wasn’t until years later, when I stumbled upon a vintage recipe, that I realized these were Kentucky Colonel Candies, a confection with a storied past and a flavor that’s pure Southern comfort.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes (plus overnight chilling)
• Servings: Varies depending on size of balls
• Yield: Approximately 4-5 dozen candies
• Dietary Type: Not suitable for vegans (contains dairy). Contains alcohol.

Ingredients

• 1/2 lb (2 sticks) butter, softened
• 2 lbs powdered sugar
• 8 tablespoons whiskey (bourbon recommended)
• 2 cups nuts, chopped (pecans or walnuts are traditional)
• 1 tablespoon lemon juice
• 7 semi-sweet chocolate baking squares (about 7 ounces)
• 1 tablespoon paraffin wax (food-grade, for chocolate dipping)

Equipment Needed

• Stovetop or double boiler
• Mixing bowls
• Electric mixer (optional, but helpful)
• Wax paper
• Double boiler or heatproof bowl and saucepan

Instructions

1. In a large mixing bowl (or the bowl of your stand mixer), soften the butter. This can be done at room temperature or very gently in the microwave, being careful not to melt it.

2. Add 1 pound of the powdered sugar to the softened butter and mix thoroughly until well combined and smooth. This is easiest with an electric mixer, but can be done by hand with some elbow grease.

3. If using a stovetop, remove the bowl from the heat. If using a mixer, stop the mixer and remove the bowl. Let the mixture cool to lukewarm. This step is important to prevent the whiskey from cooking off and losing its flavor.

4. Add the whiskey, the remaining 1 pound of powdered sugar, chopped nuts, and lemon juice.

5. Blend all ingredients together thoroughly until a cohesive dough forms. The mixture will be quite thick and sticky.

6. Roll the mixture into small balls. The size is up to you, but about 1 inch in diameter is a good starting point. Don’t worry if they aren’t perfectly round; the rustic appearance is part of the charm.

7. Place the rolled balls on a baking sheet lined with wax paper.

8. Cover the baking sheet with plastic wrap and refrigerate overnight (or for at least 8 hours) to allow the candies to firm up completely. This is a crucial step for achieving the right texture.

9. The next day, melt the chocolate and paraffin wax in the top of a double boiler over simmering water. If you don’t have a double boiler, you can use a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate is completely melted and smooth. The paraffin wax helps the chocolate harden with a nice sheen and prevents it from becoming too soft at room temperature.

10. Remove the melted chocolate from the heat and let it cool slightly. This will help it adhere to the candies better.

11. Dip each candy ball into the melted chocolate, coating it completely. You can use a fork or dipping tools for this.

12. Place the chocolate-covered candies on a fresh sheet of wax paper to harden.

13. Let the chocolate set completely at room temperature. This may take several hours. You can speed up the process by placing the candies in the refrigerator for a short period.

14. Store the finished candies in an airtight container at room temperature or in the refrigerator.

Expert Tips & Tricks

• Use good quality chocolate. The quality of the chocolate will greatly impact the overall flavor of the candies.
• Don’t overmix the dough. Overmixing can result in tough candies. Mix just until the ingredients are combined.
• Toast the nuts for extra flavor. Toasting the pecans or walnuts before adding them to the dough will bring out their nutty flavor.
• Adjust the amount of whiskey to your liking. If you prefer a more subtle whiskey flavor, use less. If you want a stronger flavor, use more.
• For easier dipping, use dipping tools. These tools are specifically designed for dipping candies and make the process much easier and neater.
• If the chocolate becomes too thick while dipping, add a little shortening or coconut oil. This will help thin it out.
• Sprinkle the candies with chopped nuts or sea salt before the chocolate sets for a decorative touch.

Serving & Storage Suggestions

Kentucky Colonel Candies are best served at room temperature, allowing the chocolate to soften slightly and the flavors to meld together. They make a beautiful addition to a holiday candy platter or a thoughtful homemade gift. Store the candies in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. They can also be frozen for longer storage, but the texture of the chocolate may be slightly altered upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	160 kcal	8%
Total Fat	9g	14%
Saturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	20mg	1%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	18g	–
Protein	1g	2%

Variations & Substitutions

• Non-Alcoholic Version: Substitute the whiskey with 8 tablespoons of strong brewed coffee or bourbon extract (start with 1 teaspoon and adjust to taste).
• Different Nuts: Experiment with different types of nuts, such as almonds, macadamia nuts, or hazelnuts.
• Dark Chocolate: Use dark chocolate instead of semi-sweet chocolate for a richer, more intense flavor.
• White Chocolate: For a sweeter treat, use white chocolate.
• Peanut Butter: Add 1/2 cup of peanut butter to the butter and sugar mixture for a peanut butter twist.
• Mint Chocolate: Add a few drops of peppermint extract to the melted chocolate for a minty flavor.
• Spiced: Add a pinch of cinnamon, nutmeg, or allspice to the dough for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Why is paraffin wax used in the chocolate coating?
A: Paraffin wax helps the chocolate harden properly and gives it a glossy sheen. It also prevents the chocolate from melting too easily at room temperature.

Q: Can I make these candies without nuts?
A: Yes, you can omit the nuts if you have allergies or simply don’t prefer them. The candies will still be delicious.

Q: Can I use a different type of alcohol instead of whiskey?
A: Yes, you can experiment with other types of alcohol, such as rum or brandy, but bourbon whiskey is traditional and provides the most authentic flavor.

Q: How do I prevent the chocolate from seizing when melting it?
A: Ensure that no water gets into the chocolate during the melting process. Also, avoid overheating the chocolate, as this can cause it to seize. Melt it slowly and gently over low heat.

Q: My candy mixture is too soft to roll into balls. What should I do?
A: If the mixture is too soft, add a little more powdered sugar, a tablespoon at a time, until it reaches a workable consistency. You may also need to chill the mixture for a longer period.

Final Thoughts

Kentucky Colonel Candy is more than just a sweet treat; it’s a piece of Southern history, a reminder of simpler times, and a taste of pure indulgence. Whether you’re a seasoned candy maker or a novice in the kitchen, I encourage you to try this recipe and experience the magic for yourself. Share them with friends and family, and watch as their faces light up with delight. And don’t forget to let me know what you think – I’d love to hear about your own Kentucky Colonel Candy adventures! Perhaps pair these with a strong cup of coffee or a glass of bourbon for the full experience.