Amaretto Bon Bon Balls
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.
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INGREDIENTS
Nutrition- 2cups vanilla wafer crumbs (1 box, crushed, or I have also used 1/2 vanilla wafers and 1/2 chocolate chip cookies)
- 1
- 1
- 3tablespoons cocoa powder
- 4tablespoons light corn syrup
- 1⁄2
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DIRECTIONS
- 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.
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