Recipe Index

Sweets | Bourbon Balls

Posted on December 5, 2011

Mark's mom made these every year around Christmas. We found the recipe in an email from mom to Mark dated December 2, 1993. The email ends with "It is the corn syrup that gives it a kick. Hope you have fun, but no bourbon balls and driving...Mom and Dad."

Yield: about 1/3 of a pound

bourbon balls


2 tablespoons unsweetened cocoa powder

1 cup powdered sugar

1/4 cup bourbon whiskey (I use Jack Daniel's)

2 tablespoons light corn syrup

2 1/2 cups crushed vanilla wafers (about 1 box)

1 cup broken pecan pieces

1/2 cup powdered sugar for rolling



To crush the vanilla wafers and pecans, I use a food processor. I do them separately. I process the nuts less than the wafers.

Sift together the cocoa and 1 cup of the powdered sugar. Stir in bourbon and corn syrup. Add crushed vanilla wafers and pecan pieces, mix thoroughly.

Roll mixture into small balls. I use a small ice cream scoop or melon baller to measure out the balls. Roll each ball in the remaining powdered sugar.

Store in an air-tight container in the refrigerator, layered between wax paper. These are better the next day, when the flavors and texture have had time to develop.


(Ref. "Bourbon Balls" recipe, Mom and Dad Grimse.)