Admin
Admin
Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Bourbon Balls Fri Nov 07, 2008 11:27 pm | |
| Bourbon Balls
Makes about 60 inch candies 8 one-ounce squares semisweet chocolate, coarsely chopped60 vanilla wafers, ground in a blender of finely crushed with a rolling pin (about 3 cups)1 cup finely chopped pecans1-2/3 cups sugar1/2 cup bourbon1/4 cup light corn syrup In a small heavy skillet, melt the chocolate over low heat, stirring constantly to prevent the bottom from scorchingRemove the pan from the heat and let the chocolate cool to lukewarm. Combine the vanilla wafer crumbs, pecans and 2/3 cup of the sugar in a large bowl. Pour in the chocolate, bourbon, and corn syrup and stir until the ingredients are well combined To shape each bourbon ball, scoop up about a tablespoon of the mixture and pat it into a ball about 1 inch in diameterRoll the balls in the remaining cup of sugar and, when they are lightly coated on all sides, place them in a container with a securely fitting lid. Cut two rounds from a double thickness of paper towels to fit inside the lid. Moisten the paper rounds with a little additional bourbon and press them tightly into the lid Seal the container with the paper-lined lid and set the bourbon balls aside at room temperature for 3 to 4 days before serving. Tightly covered, the bourbon balls will keep for 3 to 4 weeks. | |
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