Shelly's Recipe

BOURBON BALLS*

Category: Candy

8 (1 oz) squares semi-sweet chocolate, coarsely chopped
60 vanilla wafers, crushed, about 3 cups
1 cup finely chopped pecans
1 2/3 cup sugar
1/2 cup bourbon
1/4 cup light corn syrup

In a small heavy skillet, melt chocolate over low heat, stirring almost constantly to prevent the bottom from scorching. Remove from heat and let cool to luke-warm.

Combine wafers, pecans and 2/3 cup sugar in a deep bowl. Pour in chocolate, bourbon and corn syrup and stir vigorously with a wooden spoon until ingredients are combined.

Shape each ball and pat it into a 1 inch diameter. Roll balls in remaining sugar and lightly coat on each side, place in a wide-mouthed 1 quart jar equipped with secure fitting lid.

Cut two rounds from a double thickness of paper towels to fit inside the lid of the jar. Moisten the paper rounds with a little extra bourbon and press them tightly into the lid. Seal the jar with the paper-lined lid and set bourbon balls aside at room temperature for 3-4 days before serving. Tightly covered, the bourbon balls can be kept for 3-4 weeks.