Ingredients:

One batch makes about 30  depending on the size you make the bourbon balls.

• 30 Vanilla Wafers – processed to fine crumbs
• 1 cup chopped pecans – chopped fine
• 1 cup powered sugar
• 2 Tablespoons Cocoa
• 5 Tablespoons White Corn Syrup
• 2 jiggers (1.5oz x 2= 3oz) Kentucky Bourbon (We use Makers Mark.)

Instructions:

• Process vanilla wafers until they are fine crumbs
• Mix the crumbs with powered sugar, cocoa and pecans
• Dissolve corn syrup in bourbon, then add to the dry ingredients
• Mix well to blend. The mixture must be moist enough to hold together.
• Cool in refrigerator
• Form into small balls
• Cool in refrigerator
• Prepare dipping chocolate (Ghirardelli Chocolate – DARK Melting Wafers for candy making and dipping – 1 lb 14 oz – Sam’s Club carries these)
• Dip balls and allow to set*
• Place in candy wrappers

*Instead of dipping in chocolate, you can roll in powered sugar (with a little cocoa) if you choose.

2 Batches	4 Batches	6 Batches	8 Batches
60 V. Wafers	120 V. Wafers	180 V. Wafers	240 V. Wafers
2 cups pecans	4 cups pecans	6 cups pecans	8 cups pecans
2 cups P. Sugar	4 cups P. Sugar	6 cups P. Sugar	8 cups P. Sugar
4 Tbsp. Cocoa	8 Tbsp. Cocoa	12 Tbsp. Cocoa	16 Tbsp. Cocoa
3 Tbsp. Corn Syrup	6 Tbsp. Corn Syrup	9 Tbsp Corn Syrup	12 Tbsp. Corn Syrup
6 oz. Bourbon	12 oz. Bourbon	18 oz. Bourbon	24 oz. Bourbon