Whiskey Balls
Yield
36 servingsPrep
17 minCook
?Ready
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
vanilla wafer crumbs
|
* |
| ½ | cup |
pecans
finely chopped |
|
| ½ | cup |
cocoa powder
unsweetened |
|
| 2 | cups |
powdered sugar
|
|
| ½ | cup |
bourbon whiskey
|
*
|
| 3 | tablespoons |
light corn syrup
|
|
| 1 | x |
salt
if desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
vanilla wafer crumbs
|
* |
| 118 | ml |
pecans
finely chopped |
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 473 | ml |
powdered sugar
|
|
| 118 | ml |
bourbon whiskey
|
*
|
| 45 | ml |
light corn syrup
|
|
| 1 | x |
salt
if desired |
*
|
Directions
Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, Bourbon, corn syrup, and a dash of salt.
Form into small balls the size of walnuts.
Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet.
Chill in the refrigerator for several hours or overnight.
Note: It is traditional in the South to use Bourbon, but rye may also be used.
