Side Pannel
Fudgy Bourbon Balls
Fudgy Bourbon Balls
- Recipe Submitted by maryjosh on 07/02/2018
Ingredients List
- one 11-ounce box Nilla Wafers, finely ground (reserve about 8 wafers that you don’t grind)
- 1 cup confectioners’ sugar, plus more for dredging
- 1/3 cup unsweetened cocoa powder
- 1/4 cup bourbon, or as necessary (rum may be substituted)
- 1 teaspoon cinnamon, or to taste
- 1/4 to 1/2 teaspoon ground ginger, or to taste
- pinch salt, optional and to taste
- about 1/4 cup light corn syrup (honey, agave, or molasses may be substituted)
Directions
To a food processor fitted with the S-blade, add the Nilla wafers (reserve 8 in case you need ‘firm up’ the mixture later) and blend on high speed until they’re finely ground.
Add 1 cup confectioners’ sugar, cocoa powder, bourbon, cinnamon, ginger, optional salt, and pulse to combine.
Add the corn syrup and pulse to combine. The proper consistency for the mixture is like wet sand; when squeezed it should hold together. Add a splash more corn syrup or bourbon if mixture seems too dry; if it’s too wet add some of the reserved wafers.
Using a 1-tablespoon cookie scoop or spoon, form balls that are about 3/4-inch in diameter. Roll each ball between your hands to smooth them out.
Dredge each ball through confectioners’ sugar. I use a heavy coating because it tends to ‘disappear’ a bit over time and become absorbed into the ball.
Place balls in an airtight container or ziptop bag and refrigerate for 1 to 2 hours, or until chilled. I prefer to store and serve these chilled although they can be stored and served at room temp.
Add 1 cup confectioners’ sugar, cocoa powder, bourbon, cinnamon, ginger, optional salt, and pulse to combine.
Add the corn syrup and pulse to combine. The proper consistency for the mixture is like wet sand; when squeezed it should hold together. Add a splash more corn syrup or bourbon if mixture seems too dry; if it’s too wet add some of the reserved wafers.
Using a 1-tablespoon cookie scoop or spoon, form balls that are about 3/4-inch in diameter. Roll each ball between your hands to smooth them out.
Dredge each ball through confectioners’ sugar. I use a heavy coating because it tends to ‘disappear’ a bit over time and become absorbed into the ball.
Place balls in an airtight container or ziptop bag and refrigerate for 1 to 2 hours, or until chilled. I prefer to store and serve these chilled although they can be stored and served at room temp.
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