Prep 30 mins
Cook 168 hrs
Traditionally, I make a double-batch of bourbon balls every Thanksgiving weekend in preparation for gifting during the holiday season. The candies are great and everyone loves them, but I just can't stand the taste of bourbon, in any shape or form. A couple of years ago I raided the liquor cabinet and developed a sauced-up holiday candy that I can eat too! Now I annually produce double-batches of bourbon balls and amaretto bonbons.
- 473.18 ml vanilla wafer crumbs (1 box, crushed, or I have also used 1/2 vanilla wafers and 1/2 chocolate chip cookies)
- 236.59 ml almond meal or 236.59 ml pecan meal (also called "flour", finely ground almonds or pecans)
- 236.59 ml confectioners' sugar
- 44.37 ml cocoa powder
- 59.16 ml light corn syrup
- 118.29 ml amaretto liqueur (I use the Disaronno brand)
- Blend all the ingredients together and shape into 30 one-inch balls.
- If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
- Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
- Store in an airtight container for at least one week before sampling.
- I have also successfully stored them in the refrigerator and in the freezer.
Wonderfully yummy and easy to make.
These were wonderful. Everyone who has tried them so far just love them. Easy to make, with great results. Thanks for sharing this recipe.