ugar.
Slowly beat in bourbon. Chill 1 hour or until
ugar.
Slowly beat in bourbon. Chill 1 hour or until
nd butter together.
Add Bourbon and pecan chips, then add
Microwave margarine in medium bowl on High, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. Shape mixture into 1-inch balls and refrigerate until firm.
Combine chocolate morsels and cream in a small bowl.
Microwave at Medium-high 1 to 2 minutes, stirring once.
Chocolate should be melted.
Stir until smooth and drizzle over bourbon balls. Chill.
Combine crumbs, sugar, nuts and cocoa, mixing well.
Stir in corn syrup and bourbon; blend thoroughly.
Set aside in refrigerator for several hours.
Shape into 1-inch balls.
Roll in powdered sugar.
Store in airtight container in refrigerator. Makes 36 Bourbon 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.
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.
Combine all ingredients with 1 cup confectioners sugar.
Mix well.
Make into rounded teaspoonful size balls.
Roll in confectioners sugar.
Store in airtight container for at least 3 weeks.
If necessary, roll bourbon balls again in confectioners sugar.
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.
Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.
In a large bowl, combine crumbs, sugar, cocoa and nuts.
Stir with a large spoon.
Combine the liquids, whiskey and corn syrup. Mix them well with the dry ingredients.
Roll about a tablespoon of dough between the palms of your hands to form a ball. Roll the ball in additional powdered sugar.
Store in refrigerator or freezer.
Good keepers in storage.
Makes about 48 bourbon balls.
Soak nuts in bourbon overnight.
Cream butter and powdered sugar. Combine with nuts and bourbon + enough more powdered sugar to form into balls. CHILL.
Melt choc. chips and parafin. Carefully put each ball into chocolate mixture and cool on waxed paper.
Mix first five ingredients well.
Add syrup and bourbon.
Mix well.
Roll into one-inch balls and roll in powdered sugar.
Keep refrigerated for storage.
ugar and small amouts of bourbon you may need to cut
Combine crumbs, 1 cup sugar and nuts in a large bowl.
Combine chocolate and honey in small bowl over hot water.
Stir until chocolate is melted.
Blend in bourbon.
Stir bourbon mixture into crumb mixture until well blended.
Shape into 1-inch balls. Sprinkle remaining powdered sugar over balls.
Refrigerate until firm.
Makes about 4 dozen balls.
Mix bourbon and nuts in covered dish and refrigerate overnight.
Mix sugar, butter, vanilla and bourbon-nut mixture until well blended.
Return to refrigerator for at least 2 hours. Roll into balls, return to refrigerator.
When chocolate bits and paraffin is melted in double-boiler, dip balls in chocolate-paraffin mixture one at a time.
Place on wax paper. When balls have hardened, store in covered container in refrigerator.
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.
Mix all ingredients and form into small balls.
If balls then to crumble, add a few
extra
drops
of
bourbon
to
the mixture. Roll each in
powdered
sugar
and
store in airtight container for about a week
to
ripen.
Makes
4 dozen 1/2-inch balls with approximately 60 calories per serving.
he sugar, butter, pecans and bourbon. Start off with a good
Put nuts through blender and add to bourbon. Soak for 2 hours. Mix sugar, milk, butter, bourbon and nuts.
Form into balls. Melt chocolate and paraffin and dip balls into mixture.
Put on wax paper.
Yield 5 pounds.