Wednesday, December 15, 2010

Bourbon Balls

Or Reindeer balls as Tyrone festively calls them. These are no bake, and a Christmas classic dating back to the 30's (I think). They will definitely be a tradition in the Baker-Barnett household in the future!

Reason to always sift your confectioners' sugar
Also, this recipe makes me realize how much of an appliance crush I have on my food processor. Without it, I would have spent an hour or more crushing vanilla wafers for this recipe.

The original recipe stated that you could simply roll the mixture into balls, but I found that pinching it together to make it stick, then shaping into balls was more effective.

Gimme some sugar!

These were so good...Tyrone and I had to test a few of them. ;)

Bourbon Balls
Adapted from The Joy of Cooking
25-50 balls depending on size


1 1/2 cups confectioners' sugar, divided
2 tablespoons unsweetened cocoa powder
1/4 cup bourbon or dark rum
2 tablespoons light corn syrup
2 1/2 cups vanilla wafer crumbs
1 cup coarsely chopped pecans

Also needed: fluted candy cups measuring 1-1.25 inches

1) Sift 1 cup confectioners' sugar and cocoa powder together in a medium bowl.

2) Mix together bourbon and corn syrup with a wooden spoon, and mix gradually in sugar mix.

3) Combine vanilla wafer crumbs and pecans crumbs and stir into cocoa mixture with wooden spoon.

4) Pinch mixture together to get it to stick, then roll into balls. Roll in sugar(1/2 cup confectioners') and place in fluted candy cup.

Store in between layers of wax paper, keeps for 3 weeks.

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