Your Recipe’s
Boozy Bourbon Balls (total time 45 minutes)
6 oz. Semi Sweet Choc. Chips
½ cup granulated sugar
½ cup granulated sugar, reserved
3 TBSP White corn syrup (Karo)
½ cup Kentucky Bourbon (at least 90 proof)
1 large box Vanilla wafers crushed about 2.5 cups of crumbs OR 2.5 cups of Graham Cracker Crumbs (less sweet)
1 cup finely chopped nuts.
Melt choc. chips over hot water in a double boiler. Add ½ cup of sugar and the corn syrup. Stir well. Add Bourbon and stir well. Add the cookie crumbs and mix well. Mixture will be stiff. Add nuts and remove from heat. Form into 1-inch balls and roll in the reserved ½ cup of sugar. Place in candy papers and store in refrigerator in a tightly covered container. Makes 48-56 pieces. The longer they ‘rest’ the boozier they get. Use a melon baller or a 1” cookie scoop for more uniformity in size. And don’t eat more than 1 on an empty stomach!
I spray a shot of PAM spray on my hands so the chocolate will not stick to them (just a short burst).
6 oz. Semi Sweet Choc. Chips
½ cup granulated sugar
½ cup granulated sugar, reserved
3 TBSP White corn syrup (Karo)
½ cup Kentucky Bourbon (at least 90 proof)
1 large box Vanilla wafers crushed about 2.5 cups of crumbs OR 2.5 cups of Graham Cracker Crumbs (less sweet)
1 cup finely chopped nuts.
Melt choc. chips over hot water in a double boiler. Add ½ cup of sugar and the corn syrup. Stir well. Add Bourbon and stir well. Add the cookie crumbs and mix well. Mixture will be stiff. Add nuts and remove from heat. Form into 1-inch balls and roll in the reserved ½ cup of sugar. Place in candy papers and store in refrigerator in a tightly covered container. Makes 48-56 pieces. The longer they ‘rest’ the boozier they get. Use a melon baller or a 1” cookie scoop for more uniformity in size. And don’t eat more than 1 on an empty stomach!
I spray a shot of PAM spray on my hands so the chocolate will not stick to them (just a short burst).