| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Candies, Alcohol |
36 |
Servings |
INGREDIENTS
| 3 |
c |
Vanilla wafer crumbs |
| 1/2 |
c |
Finely chopped pecans |
| 1/2 |
c |
Unsweetened cocoa |
| 2 |
c |
Confectioner's sugar |
| 1/2 |
c |
Bourbon |
| 3 |
tb |
Light corn syrup |
|
|
Salt, if desired |
INSTRUCTIONS
1. 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.
2. 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. This confection -- or at least a version of it -- was
an early Southern version of those chocolate truffles that became the rage
for chocolate lovers during the 1980s in this country. The whiskey balls
are made, of course, with cocoa rather than chocolate.
~From Craig Claiborne's "Southern Cooking"
~Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the Bourbon
Cowboy.
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