There‘s not a man alive that doesn’t LUV these here Bourbon Balls! So, here’s what I suggest you do right now before the holidays – so you don’t run out! I always save my old coffee cans and come the first week of December, I double the recipe for Bourbon Balls, line them coffee cans with foil or wax paper and I fill them up with these delicious treats.
And if you’re like me, I think the reason why they taste even MORE delicious is because I’m not only addin’ a little bourbon to the batch, but pourin’ myself a little shot along the way! Once you roll ’em up into balls, sugar-coat ’em, fill up them cans, you stick ’em on top of the icebox. And, honey, by Christmas, them bourbon balls are LETHAL – and so, so good! Now that’s what I call true Southern Comfort! Oh, but don’t tell Grandmama Watson about the Bourbon or I’ll be in trouble.
Southern Comfort Bourbon Balls (Don’t Tell Grandmama!)
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
Serves: 6
PREP TIME
20 mins
COOK TIME
3 mins
TOTAL TIME
23 mins
INGREDIENTS
1 6-ounce package Semi-sweet chocolate pieces
1⁄2 cup Sugar
1⁄2 cup “Southern Comfort” bourbon
3 tablespoons Light corn syrup
3 to 3½ cups Vanilla wafers (crushed) (Until they make a ball*)
3⁄4 cup Nuts (pecans or walnuts)
Granulated sugar (for coating)
INSTRUCTIONS
In a saucepan, melt the chocolate over a very low heat.
Remove from heat and stir in sugar, bourbon and corn syrup.
Fold in crushed wafers and nuts.
Shape the mixture into one-inch balls.*
Now, roll the balls in some of the granulated sugar you’ve spread out on a dinner plate.
Place the balls in an airtight container lined in waxed paper. (I use an old coffee can, but you can use a Tupperware container if you like).
Let them stay there for a few days and then pull them out for your party and serve ‘em up! The menfolk love ‘em!
NOTES
You’ll need to put some cooking oil on your hands to keep the chocolate from sticking. Even so, it’s pretty messy. But, baby, it is worth it! I just changed the original recipe from 2½ cups Vanilla Wafers. Apparently, they've done something weird with the vanilla wafers! They're much more fine this year and when I crushed them, they were like so fine and light that I had to add about 3½ cups instead of the usual 2 cups! So, if you run into this problem and they're too loose...grind up another cup or so 'til they can actually be rolled up into an actual ball before you roll 'em in sugar! Gotta go with the times!!