Kentucky bourbon balls ii

1 batch

Ingredients

Quantity Ingredient
1 cup Cake or vanilla wafer crumbs
1 cup Sifted confectioners' sugar
¼ cup Cocoa; or to taste
3 tablespoons Clear corn syrup
¼ cup Bourbon whiskey
1 cup Chopped pecans
Cocoa; for garnish

Directions

Blend cake or vanilla wafer crumbs with the sugar, cocoa, corn syrup and whiskey in a processor or electric mixer. Stir in pecans.

If the mixture is too dry to roll easily into small truffle-size balls, add a little more corn syrup. The mixture should be soft.

Tasting is the best test.

Roll the balls in cocoa. Store in a tin and refrigerate or freeze.

Yield: 30 to 36 bourbon balls.

Glenn writes: "This chocolate confection, half-cake/half-candy, is believed to have been created in Kentucky by a German immigrant. It is impossible sometimes to unravel these culinary stories, but this I know: The recipe traveled fast because it is one of the most delightful chocolate candies to be so easy.

"It is at its best when made with leftover homemade cake, but vanilla wafers work fine."

From Camille Glenn's 12/01/93"Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 12-03-94

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