Bourbon Brandy Or Rum Balls Recipes

BOURBON (OR RUM) BALLS

Steps:

• In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon (rum) until thoroughly combined.
• Shape into 1 inch balls.
• Pour granulated sugar in a pie plate then roll balls in the sugar.
• Store in an airtight container for up to 2 weeks.
• DOES NOT FREEZE WELL!

RUM OR BOURBON BALLS

Steps:

• Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
• Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.

BOURBON, BRANDY OR RUM BALLS

Steps:

• Mix all ingredients together well.
• Shape into balls.
• Roll in additional powdered sugar.
• Store in tin can.

BRANDY OR RUM BALLS

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

BOOZE BALLS

Steps:

• Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute. Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
• Process the cookies in a food processor until finely ground. (You should have about 1 1/2 cups ground cookies.) Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies.
• Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes.
• Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate. Roll each portion by hand into a smooth ball.
• Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together. Store the balls in the refrigerator for a week or freeze for up to 1 month. Roll in decorating sugars or wafer crumbs and serve.

FUDGY BOURBON BALLS

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.

BRANDY BALLS

Steps:

• In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
• In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
• Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.