|
|
|
|
|
 |
You want the recipe?
Well here it is-right in the Joy of Cooking
by Irma S Rombauer and Marion Rombauer Becker-page numbers vary according to the edition you own.
There is only one ingredient which I do not use in the quantity the recipe specifies-you just guess which ingredient that might be...hint: They're called BOURBON Balls.....
|
|
 |
|
The ingredients:
Bourbon, pecans, sugar, cocoa, corn syrup and Nilla wafers....
Remember there is only one ingredient that I use in a larger quantity than specified in the recipe...hint-it's a liquid ingredient...
|
|
 |
First you crush the cookies
|
|
 |
|
|
then you chop the nuts....
|
|
 |
|
|
|
|
|
Then mix the cookies and the nuts together
|
 |
|
|
Mix the sugar and the cocoa together
|
|
 |
and stir in the "liquid" ingredients |
|
 |
|
|
Combine the liquid ingredients with the dry ingredients
|
|
|
-add a lot more liquid ingredient... |
|
|
|
 |
 |
|
|
Then start rolling into bite size balls
|
|
 |
-and dredge in powdered sugar.
|
|
 |
|
|
Place in tin and age for about a week in a cool place
|
|
 |
|
|
|
|
| After a week the powdered sugar has melted into the bourbon balls, the alcohol and the sugar have mellowed and they've hardened a little. |
|
 |
|
|
Melt chocolate in a double boiler
|
|
 |
-a candy makers chocolate will make the "dipping" easy-all you have to do is roll the balls in chocolate on a marble-if candy makers quality chocolate is not available use bakers chocolate and "plunge" the balls in the chocolate then transfer them to a tray covered with wax paper to harden. |
|
|
|
 |
|
| I like to mix them half and half. Dredge the non chocolate dipped balls in powdered sugar again and make an arrangement in a gift tin of both chocolate dipped and powdered sugar covered bourbon balls. |
|
 |
|
|
|
| These will last about a month. Funny, I don't know anyone who has kept them that long..... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
