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This recipe uses confectioneries sugar instead of vanilla wafers. My family has made these for over 40 years. A true southern delight!
- 4 lbs confectioners' sugar (10x)
- 1 cup butter, softened (not margarine)
- 1⁄2 lb chopped pecans
- Bourbon (use your favorite, I've used several different brands)
- 1 (12 ounce) bag milk chocolate chips
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1⁄4 lb paraffin wax, shaved finely (gulf wax)
- 2 tablespoons solid shortening
- By hand mix the sugar, butter, pecans and bourbon. Start off with a good splash of bourbon then add tiny bits if too dry. I've never once measured the bourbon and I've been making these since I was about 5, helping mom.
- Work mixture until smooth. The mixture should be stiff, not soggy, pliable but not crumbly. I hope that makes sense.
- Pinch a tiny bit of mix and roll it in the palm of your hand into a ball. The perfect size ball is a two-biter (a little less than an inch.)
- Place on cookie sheets and set aside to air dry. You should not freeze these to firm them quickly, just let them air dry a couple of hours.
- Melt chocolates, paraffin and shortening in the microwave 30 seconds at a time.
- Stir at end of each 30 seconds.
- It will take about 4-5 minutes to melt everything.
- Using a salad or cocktail fork place the ball on the end of the fork and dip into chocolate.
- Don't prick the end with the fork or a toothpick to dip as some recommend.
- Let drain and put back on the cookie sheet.
- You may top with a half or whole pecan at this point. This will make about 120 pieces at this size.
- When chocolate has set, take a knife and slide under the balls. This makes them come out smooth compared to just picking them up.
- Place each piece in a foil or paper fluted candy cup and place in an airtight container.
- Store in the refrigerator until ready to serve or give as gifts.