Melt chocolate chips in double boiler.
Remove from heat. Stir in granulated sugar and corn syrup, then bourbon.
Combine vanilla wafers and nuts in a bowl and add to chocolate mixture. Form into 1-inch balls and roll in powdered sugar.
If mixture becomes too hard to handle, soften slightly in double boiler. Yield:
about 60 balls.
Combine cocoa, vanilla wafers, sugar and nuts.
Add corn syrup and bourbon.
Let stand 30 minutes.
Pinch off walnut sized pieces and roll into balls.
Roll balls in cocoa.
Serve.
Makes 50 to 60 balls.
In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon until thoroughly combined.
Shape into 1-inch balls.
Pour granulated sugar into a pie plate, then roll bourbon balls in sugar.
Store in an airtight container.
Will keep up to 2 weeks.
Do not freeze.
Makes about 5 dozen.
Sift the cocoa with 1 cup sugar.
Stir in the spiced rum mixed with the syrup.
Add crushed vanilla wafers and nuts.
Mix thoroughly.
Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
Store in a tin.
Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans, and bourbon. Refrigerate at least 12 hours.
Shape into balls. Pulverize remaining 3/4 cup pecans and sift in remaining 1/4 cup powdered sugar. Mix together and roll bourbon balls in mixture.
Melt chocolate in double boiler over hot, not boiling, water. Remove pan from fire and stir in sugar and corn syrup.
Blend in bourbon.
Combine crushed vanilla wafers and walnuts in bowl.
Add chocolate mixture to it.
Form into one-inch balls and roll in sugar.
Let ripen in covered container for few days or longer. Then wrap and present to your friends.
Makes about 4 1/2 dozen.
In a double boiler, melt chocolate bits.
While melting, roll vanilla wafers and mix with powdered sugar and chopped nuts.
Add bourbon or rum and white Karo syrup to melted chocolate.
Stir into chocolate mixture, wafers and sugar mix.
Let stand 30 minutes.
Roll into 1-inch balls and roll in powdered sugar.
Crush vanilla wafers until fine, add in finely chopped pecans, Equal spoonful, melted butter and bourbon.
Mix well. Make into small balls, put on wax paper lined cookie sheet and refrigerate until very firm.
Melt chocolate in double boiler with oil and dip balls to cover.
Set on wax paper to cool.
Store in an airtight container in a cool place.
Crush vanilla wafers in food processor.
Mix wafers, powdered sugar, cocoa, & macadamia nuts.
Add corn syrup & bourbon.
Roll into small firm balls, about 1\" each.
Roll in powdered sugar.
Put in an air-tight container and cure for at least 24 hours.
Will keep for several weeks in air tight container or can be frozen after the 24 hour curing period.
Melt chocolate chips in top of double boiler.
Add melted chocolate to the crushed vanilla wafers, corn syrup, nuts and bourbon.
Mix well until thoroughly blended.
With hands, roll bits of dough into walnut sized balls.
(If dough is sticky, grease hands with butter.)
Roll balls in powdered sugar.
Store in tin or 2 pound coffee can at least 2 or 3 weeks before serving.
Sift together cocoa and powdered sugar.
Combine bourbon and corn syrup.
Stir bourbon mixture into cocoa and sugar.
Add vanilla wafers and pecans.
Mix thoroughly.
Roll mixture into small balls.
Dredge in powdered sugar.
Mix chocolate chips and honey in 1 1/2-quart casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips are melted; stir.
Stir in vanilla wafers, walnuts and whiskey.
Shape into 1-inch balls.
Roll balls in sugar.
Store in tightly covered container up to 10 days.
Flavor will continue to develop as they stand.
Makes about 1 1/2 dozen candies; 100 calories per candy.
Mix together vanilla wafers, powdered sugar, cocoa, white syrup, chopped nuts and bourbon.
Roll into balls, then roll in powdered sugar.
Make a few days ahead of time and store in airtight container.
Grind pecans and wafers through fine food chopper.
Mix with remaining ingredients thoroughly.
Pinch off enough mixture to roll into balls the size of big cherries.
Dust with sugar.
May also be shaped into thin roll and ends dipped in colored icing.
Bourbon Balls keep indefinitely in an airtight container.
Makes 3 dozen.
In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
Store in an airtight tin for at least a week before serving.
Sift together cocoa powder and 1 cup of powdered sugar ina large bowl.
Stir in 1/4 cup bourbon.
Add 2 Tablespoons light Karo Syrup.
Mix well.
Add 2 1/2 cups of crushed vanilla wafers.
Add 1 cup of crushed pecans.
Mix extrememly well.
Form them in balls by hand.
Roll them in the remaining 1/2 cup of powdered sugar.
These will keep in a container for up to a week in the refrigerator.
Mix vanilla wafers, powdered sugar, cocoa and walnuts together.
Add corn syrup and bourbon or rum; mix well.
Roll into 1-inch balls, then roll in powdered sugar.
Crush vanilla wafers and mix with sugar, cocoa and walnuts. Then add corn syrup and bourbon.
Mix well.
Roll into 1-inch balls.
Roll in powdered sugar. Store in airtight container. Makes 3 1/2 dozen.
Sift together 2 tablespoons cocoa and 1 cup powdered sugar. Combine and stir bourbon and corn syrup.
Add and mix thoroughly crushed vanilla wafers and nut meat.
Roll mixture into small balls.
Dredge in 1/2 cup powdered sugar and 1 tablespoon cocoa that have been mixed together.
Sift together cocoa and 1 cup powdered sugar.
Combine and stir in bourbon and corn syrup.
Add and mix thoroughly vanilla wafers and pecans.
Roll mixture into small balls.
Dredge in remaining 1/2 cup powdered sugar.