Bourbon Balls

Steps

1. Crush the vanilla wafers into fine crumbs in a food processor, or seal them in a zip-top bag and roll over them with a rolling pin. Measure out 2 1/2 cups.
2. In a large bowl, whisk the crumbs, pecans, 1 cup powdered sugar and cocoa until no streaks of cocoa remain.
3. In a measuring cup, stir the bourbon and corn syrup together until the syrup dissolves. Pour it over the crumb mixture and stir until evenly moist. A squeezed handful should hold together.
4. Cover the bowl and refrigerate for 30 minutes, so the crumbs soak up the liquid and the mixture is easier to roll.
5. Put the remaining 1/2 cup powdered sugar in a shallow bowl. Scoop level tablespoons of the mixture, roll them into balls between your palms, and turn each ball in the sugar until coated.
6. Layer the balls between sheets of waxed paper in a tin and close it tightly. They are ready to eat now but taste smoother after 2 or 3 days. Give them a fresh roll in the powdered sugar before serving if the coating has soaked in.

Good to know

• A tightly closed tin keeps them at cool room temperature for about 2 weeks. For longer, freeze them for up to 3 months.
• For rum balls, use dark or spiced rum in the same amount. Honey can stand in for the corn syrup.
• For an alcohol-free batch, use 1/2 cup orange juice or apple juice instead of the bourbon. Keep those in the fridge and eat them within a week.
• Set each ball in a mini paper candy cup, and label the tin so everyone knows these are for the grown-ups.