Title: Rum/bourbon Balls
Categories: Dessert Blank
Yield: 2 Dozen

3	c	Vanilla Wafers (crushed)
1	c	Sugar, powered
1 1/2	c	Nuts, chopped
1 1/2	ts	Cocoa powder
2	tb	Corn syrup, white (honey also works well)
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 : ARPA: ables@mcc.ARPA : UUCP: {ihnp4,seismo,ctvax}!ut-sally!im4u!milano!mcc-pp!ables or ...ut-sally!mcc-db2!ables

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