Fudgy Bourbon Balls

• Produce

  • 1/4 tsp Ginger, ground

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/3 cup Cocoa powder, unsweetened
  • 1 cup Confectioners' sugar
  • 1 pinch Salt

• Snacks

  • 1 11-ounce box Nilla wafers

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

Found on averiecooks.com

Description

Ingredients

• one 11-ounce box Nilla Wafers, finely ground (reserve about 8 wafers that you dont grind)
• 1 cup confectioners sugar, plus more for dredging
• 1/3 cup unsweetened cocoa powder
• 1/4 cup bourbon, or as necessary (rum may be substituted)
• 1 teaspoon cinnamon, or to taste
• 1/4 to 1/2 teaspoon ground ginger, or to taste
• pinch salt, optional and to taste
• about 1/4 cup light corn syrup (honey, agave, or molasses may be substituted)

Directions

• To a food processor fitted with the S-blade, add the Nilla wafers (reserve 8 in case you need firm up the mixture later) and blend on high speed until theyre finely ground. Add 1 cup confectioners sugar, cocoa powder, bourbon, cinnamon, ginger, optional salt, and pulse to combine. Add the corn syrup and pulse to combine. The proper consistency for the mixture is like wet sand; when squeezed it should hold together. Add a splash more corn syrup or bourbon if mixture seems too dry; if its too wet add some of the reserved wafers. Using a 1-tablespoon cookie scoop or spoon, form balls that are about 3/4-inch in diameter. Roll each ball between your hands to smooth them out. Dredge each ball through confectioners sugar. I use a heavy coating because it tends to disappear a bit over time and become absorbed into the ball. Place balls in an airtight container or ziptop bag and refrigerate for 1 to 2 hours, or until chilled. I prefer to store and serve these chilled although they can be stored and served at room temp. Will keep airtight for many weeks in the fridge.