Growing up in Kentucky, I’ve had a torrid love affair with bourbon balls for many years; however, it took a California girl to put the real meaning in “bourbon” balls!
Sunday I attended a Christmas cookie exchange hosted by my good friend Tracy (California girl). There were so many pretty delicious cookies and it was great to see “old” friends. Tracy is the “hostess with the mostest” who definitely knows how to entertain and ensures that everyone will have a fun time.
My point was to take photos of the dozen bourbon balls I brought home but; as you can see, Bill got to them first and claimed them excellent. These are the best bourbon balls I’ve ever eaten and there is no mistaking the bourbon in them!
I will be making them soon ~ when Bill isn’t home!
12 cups crushed vanilla wafers—the original Vanilla Wafers (4 boxes)
¾ cup dark corn syrup
6 tablespoons unsweetened cocoa powder
4¼ cups powdered sugar, divided
4¾ cups chopped pecans, divided
3 cups bourbon—Old Grand Dad’s
- Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans and bourbon. Refrigerate at least 12 hours.
- Shape into balls. Pulverize remaining ¾ cup pecans and sift in remaining ¼ cup powdered sugar. Mix together and roll bourbon balls in mixture.
- You may want to halve the recipe as it makes a lot, 6 dozen.
They are “blue-ribbon” bourbon balls for sure! Thanks for the recipe California Girl!
Be sure to enter my Tate’s Bake Shop giveaway that was posted on December 3rd!
Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!