Bourbon Balls

 As part of my Food Systems class, we're required to bring in a food that is particularly significant to us to share with the class. We go into the historical and cultural background of the food and then top it off by making it ourselves. Today is my day to share with the class and I chose...BOURBON BALLS!

My mom has been making these at Christmas time for as long as I can remember. Although I couldn't find much history on this variation of the traditional Bourbon Ball candy recipe, they've been a holiday staple in our household. I called my Mommy to see where she originally learned the recipe and she honestly couldn't remember. Her response was, "I made them for your Dad one time and he liked them so I just kept making them."

Well, there you have it folks!

Bourbon Balls

2 1/2 cups vanilla wafer crumbs

1 cup confectioners sugar

1 cup finely chopped pecans

1/3 cup Jim Beam bourbon

1/4 cup light corn syrup

2/3 cup semi-sweet chocolate chips

1. Combine wafer crumbs, sugar and pecans in a medium sized bowl.

2. In a small bowl, combine bourbon and corn syrup and then add to wafer mixture.

3. Shape into 1-inch balls. Refrigerate for 1 hour.

4. Melt chocolate chips and dip 1/2 bourbon ball into chocolate.

5. Refrigerate until ready to serve. Can be refrigerated up to two weeks (before alcohol begins to evaporate).

*Tips:

1. Mom says, be sure to use Jim Beam. It has a sweeter, more pleasant taste than other type of bourbon.

2. When melting chocolate, stir continuously. If microwaving, do so in very small increments (I used 12 seconds) being careful not to burn it.