Best Bourbon Or Rum Balls Recipes

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.

RUM OR BOURBON BALLS

Steps:

• Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
• Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.

BOURBON/RUM BALLS.

Steps:

• Put Vanilla Wafers (or Graham Crackers or even crushed sugar cookies) in a bowl.
• Then add the ground nuts, cocoa powder, cinnamon, nut meg and mix.
• Then add corn syrup and bourbon or rum. You might need a tad more liquid.
• After mixture is all moist roll into balls, size is up to you, then roll in powdered sugar or cocoa powder.
• Let set up.
• Eat.

RUM / BOURBON BALLS

Steps:

• Crush Vanilla Wafers by putting in bag and smashing with a rolling pin or putting in a food processor or blender. Add Bourbon (your alcohol of choice) and set aside.
• Melt chocolate chips gradually eight in the microwave or over a double boiler.
• Add sweetened condensed milk to the melted chocolate, stir into the crushed cookie mixture.
• Roll into about 1" balls and then roll in the powdered chocolate milk mix. Place on a wax paper lined cookie sheet and allow to set.
• Store in a tin or tightly covered container and kept in the refrigerator for at least one week.
• They get better with age!

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.