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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 balls 14g Recipe makes 24 balls) The following items or measurements are not included below: 2 1/2 cups vanilla wafers |
||
| Calories 53 | ||
| Calories from Fat 4 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 11mg | 0% | |
| Total Carbohydrate 11.2g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 9.6g | ||
| Protein 0.2g | 0% | |
Ingredients
- 2 1/2 cups finely crushed vanilla wafers
- 1 1/4 cups confectioners' sugar
- 2 tablespoons finely ground hazelnuts
- 1/4 cup bourbon
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons corn syrup
- 1/3 cup granulated sugar
Directions
1
Mix wafer crumbs, confectioner’s sugar, hazelnuts, bourbon, cocoa and syrup in medium-size bowl.2
Press all ingredients in bowl together to form a large ball.3
Shape into balls, 1 tbsp each; place on waxed paper.4
Place granulated sugar in small shallow dish.5
Roll small balls in sugar to coat.6
Place in tightly covered container for at least 23 hours in a cool place for flavors to develop.7
To serve, place in individual colored mini cupcake papers.8
NOTE: Store in tightly covered container in cool place up to several weeks.
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- Course > Desserts > Candy
- Preparation > Time to Make > > 1 day
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Featured Reviews for This Recipe
From: KittyKitty
On Aug 31, 2006
These are very good. My grandmother used to make them this way at Christmas, and we could never get enough. She would cover hers with different types of chocolate, and coatings (butterscotch, white chocolate, etc.) and add different fillings in some,( coconut, different nuts, peanut butter) But the bourbon ones with the hazlenut was my favorite.
From: justcallmetoni
On Dec 3, 2004
I switched the bourbon for rum and the results were absolutely delicious. To make sure the ground vanilla wafers were finely ground and uniform, I ran them through my flour sifter. Also rolled my rum balls around in a touch of rum to help the sugar adhere a bit better. Imagine the surprise when some one picks up one of these soft white balls and bites into these fabulous flavor-packed treats.
From: Chef 64908
On Jan 12, 2003
This was a very easy recipe to prepare. As a southerner now living in England, I wanted to prepare something from back home for my friends here. I did substitute walnuts for the hazelnuts, but that was the only deviation I made to the recipe. Needless to say, our friends down at the pub loved these and have requested them for next Christmas. My only change will be make lots more!
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