Sunday, December 7, 2008

Bourbon Balls for Christmas

Yield: approximately 6 dozen, depending on size
1 box real Vanilla Wafers (12 ounces)
3 envelopes (1.25 each) Hershey's® Special Dark Hot Cocoa Mix (total: 3.75 ounces)
1 cup chopped hazelnuts or pecans
2 tablespoons real vanilla extract
1/3 cup Karo® Light Corn Syrup
1/4 cup Kentucky bourbon
Approximately 1 cup unsifted powdered sugar

1. Place wafers into a food processor. Process to a fine powder.
2. Add cocoa mix and process again. Add hazelnuts (pecans) and process to incorporate.
3. Add vanilla, bourbon and Karo syrup and process until thick and moist. Do not remove from the food processor.
4. Dip hands in powdered sugar, rubbing together to dust off excess. Form 1 ball. If it seems dry or does not hold together, add a tablespoon more of Karo syrup and process again.
5. Make balls and line them up on a baking sheet lined with wax paper.
6. Roll the balls, a few at a time, in the powdered sugar. Store them in airtight containers to give as gifts.

Tune in Comcast Channels 22 & 199 to watch host, Valerie Hart, interview chefs in their kitchens in "The Back of The House"