Recipe by Mercy
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)
Directions See How It's Made
- 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.