*  Exported from  MasterCook Mac  *
 
                             Rum/Bourbon Balls
 
 Recipe By     : <ST931530@PIP.CC.BRANDEIS.EDU>
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      c             Vanilla Wafers
    1 1/2  ts            Cocoa powder
    2      tb            Corn syrup, white
    1      c             Powered Sugar  -- or honey
    1 1/2  c             Nuts  -- chopped
      1/2  c             Rum or Bourbon
 					
 
    Mix all dry ingredients and set aside.
    
    Mix corn syrup or honey with rum or bourbon to thin the syrup.  Blend wet
    mixture into dry ingredients with fork.  Mix well.  Allow to sit for 1-2
    hours.
    
    At this point, if you let it sit a couple of hours, you can come  back and
    add another about 1/2 cup of rum or bourbon and let sit again. This process
    may be repeated a few times to your taste. The last time, the mix should
    sit a couple of hours so it’s not really moist. There’s a good midpoint
    between too moist and too dry where rolling into balls won't be difficult
    (too wet) or cause crumbling (too dry).
    
    Roll into balls, then roll in powered sugar to make a sugar coating.  When
    rolling in powered sugar, the moister they are, the more sugar will be
    absorbed over time.  They may need another roll in the sugar right before
    serving.
    
    NOTES:
    
    *  Intoxicating chocolate snack with rum or bourbon -- I got this from my
    mom who uses more alcohol than the original recipe called for but less than
    I like to use. It makes a great party snack. Yield: Makes about 30 small
    balls.
    
    : Difficulty:  easy to moderate.
    : Time:  1/2 to 1 hour preparation; 3 or more hours waiting.
    : Precision:  approximate measurement OK.
    
    : King Ables
    : Microelectronics Computer Corporation, Austin, Texas
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                        or       ...ut-sally!mcc-db2!ables
    
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