As promised, here is Shirley’s secret bourbon ball recipe I wrote about in my recent Writing 101 post.
Straight from my sister’s e-mail to me:
The recipe is simple. Here it goes (from memory): 1 stick butter, 1 lb. confectioner’s sugar, 1 cup chopped nuts (soak in bourbon for at least 24 hours up to a couple of weeks – (I’ve gone up to a month before), a pound or so of semi-sweet chocolate squares (doesn’t hurt to have extra), paraffin wax (grated), extra pieces of chopped nuts for tops of candy
• Drain nuts, reserve bourbon.
• Soften butter and mix with confectioner sugar.
• Mix in nuts; add in a tablespoon or 2 of bourbon until you can make balls that will hold together.
• Roll mixture into about 3/4″ balls, putting a toothpick into center of each ball immediately.
• Refrigerate balls until they are firm and toothpicks are set.
Melt chocolate in coffee cup in pan of simmering water (I think Amy and I may have used the metal crock pot with the griddle instead of doing this on the stove last time). Add in grated paraffin wax by tablespoons, stirring until melted. Chocolate is ready to dip when it hardens almost instantly. This is the fun part… you will need to test the chocolate on something: graham crackers, marshmallows, bananas, whatever sounds good to you. Leave bourbon balls in fridge until you are ready to dip and only take out a few at a time so the toothpicks stay firmly in place. Dip balls into chocolate and remove toothpick immediately (work quickly or toothpick will fall out and you will lose bourbon ball in the cup of chocolate). Place piece of chopped nut over toothpick hole.
These will keep for a few months in an air tight container in the refrigerator.