Merry Christmas! {Boozy Bourbon Balls}

We've been spending some time getting ready for Christmas around here. In the past, I've spent a good amount of time baking a variety of Christmas cookies. Last year, I changed things up and focused more on confections: Grandma's Pralines, Pecan-Buttermilk Fudge, Salted Bourbon-Caramels & Homemade Marshmallows. My daughter (Sweet T) & I have plans to do the same this year. So far, we've had a fudge failure. But not ones to admit defeat, we've decided to attempt to turn that into some handmade chocolate covered candies (we'll regroup tomorrow on that one.) Following that little sidestep, we needed a sure-fire success. So, I dug around in Grandma Mary's recipe book and dug up a family favorite - The Boozy Bourbon Ball. These were a holiday staple that, in a funny turn of events, my Grandma stole from my Mama.

As previously mentioned, my Grandma was quite the spitfire. She loved a good mixed drink and her poison of choice was Bourbon and (diet) coke (she had to watch her girlish figure, after all.) While these treats don't have any coca-cola, diet or otherwise in them, there's something about the strong bourbon scent that reminds me of many, many Sundays spent spinning around on the bar stools at my Grandparents pinewood bar in their living room while the conversation and the liquor flowed. During the holidays, there was always a jar of these on the table of goodies. Having taken a small nibble, they weren't something that my childhood self enjoyed at all, but as an adult, they have become much, much more appealing.

With only some melting, stirring and shaping required, these are a very easy treat to make for the holidays. 

Boozy Bourbon Balls(makes 40+; enough for giving some and keeping some)

• 6 oz semisweet chocolate chips
• 1/2 C white sugar
• 3 Tbsp light corn syrup
• 1/2 C bourbon
• 1- 11oz package of vanilla wafers, crushed to a fine meal
• 1 C finely chopped pecans
• powdered sugar, to toss rolled balls in

1. Melt chocolate chips over medium heat, watching closely so they don't scorch. Remove from heat & stir in the white sugar, corn syrup and bourbon. Whisk until smooth. Add the wafers and nuts and mix well.
2. Form into 1 in. balls and roll in powdered sugar. Allow balls to set on a tray for an hour or so. Then, place in an airtight container and let "ripen" one week.

Of course, you can always eat them right away, but they really do taste better if they have a chance to mellow a bit.

(Note: since these do carry quite the wallop of bourbon, they aren't a suitable sweet for the kiddos!)

Happy Holidays and Happy Cooking!

sld

Tweet