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Bourbon balls, an easy
no-bake candy, probably originated in Kentucky sometime in the early to
mid 1900s. They're usually made with crushed vanilla wafers and bourbon,
but other liquors can be used. |
 | 12 ounces vanilla wafers, finely crushed (3 cups)
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| 1 cup finely chopped pecans |
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| 1 cup confectioners' sugar, divided |
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| 1 cup semisweet chocolate morsels |
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| 1/2 cup light corn syrup |
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| 1/3 cup bourbon or rum |
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In a medium-size mixing bowl, combine crushed wafers, pecans,
and 1/2 cup confectioners' sugar; set aside. In a double boiler over simmering
water, melt chocolate morsels with corn syrup. Add Bourbon or rum; stir until
smooth. Pour chocolate mixture over wafer mixture. Stir to combine thoroughly.
Shape mixture into 1-inch balls; place on waxed paper.
Place remaining confectioners' sugar in a shallow bowl. Roll
balls in confectioners' sugar; place on waxed paper in a container, adding more
waxed paper between layers, or place in small paper or foil candy cups. Store in
airtight container for about 3 days before serving. Store for up to 2 weeks.
Orange Balls
Makes 36 - 40 balls.
| 12 ounces vanilla wafer cookies, crushed
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| 1 cup confectioners' sugar
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| 1/4 cup butter, room temperature
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| 1/2 cup orange juice concentrate, thawed
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| 1/2 teaspoon vanilla
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| 1 cup chopped pecans
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| additional confectioners' sugar and/or,
coconut |
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Combine crumbs and sugar; blend in butter. Stir
in orange juice concentrate; add vanilla and nuts. Shape mixture into bite-sized
balls; shake in plastic bag with additional confectioners' sugar or coconut.
Arrange orange balls in single layer on tray; store uncovered overnight in
refrigerator for best flavor.
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