Meemaw's Bourbon Balls
I've tried several recipes I found online, and the mixture always comes out too wet to form balls. My grandmother used to make these, and I finally figured out my own recipe that's as close to hers as I could get.
I've tried several recipes I found online, and the mixture always comes out too wet to form balls. My grandmother used to make these, and I finally figured out my own recipe that's as close to hers as I could get.
- Carbohydrate 18.148382 g
- Cholesterol 0 mg
- Fat 5.969299 g
- Fiber 0.945420024633407 g
- Protein 1.301349 g
- Saturated Fat 0.915901 g
- Serving Size 1 1 Serving (29g)
- Sodium 57.9738 mg
- Sugar 17.2029619753666 g
- Trans Fat 0.284126500000001 g
- Calories 134 calories
Step-by-step
- Use a food processor or blender to finely grind the wafers.
- Finely grind the pecans and add to the wafers.
- Add all other ingredients and mix well.
- Roll into 3/4 in. balls and roll in powdered sugar.
- These taste even better if they are stored in an airtight container for a couple of days before eating.
Traditional rum balls rely on soaked cake crumbs and heavy dairy butter, but bourbon balls depend entirely on dry vanilla wafers and high-proof alcohol to bind the mass. Achieving the correct density starts at the milling stage. Process the vanilla wafers and pecans separately until they reach a uniform, sandy meal rather than a coarse chop. Large pieces of nut will create structural faults, causing the molded spheres to crumble apart in your hands. When incorporating the liquids, add the bourbon slowly while the motor runs so the corn syrup distributes evenly without pooling. The resulting dough should feel pliable and hold an indentation when pressed. If the mixture remains too crumbly to shape, let it rest covered for ten minutes to allow the dry starch to absorb excess moisture before rolling. Dusting the finished portions in powdered sugar prevents sticking during storage. Seal the batch in an airtight glass container and let it sit for at least forty-eight hours at room temperature. This resting period allows the harsher alcohol notes to mellow while the sugar hydrates the crumb.
