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SHERLOCKS BOURBON BALLS

There’s some experience that Sherlock Holmes could only have only gleaned over a drink at the bar.

Sherlock Holmes had an “Elementary” reason for doing so: to pick up on local gossip. Sir Author Conan Doyle wrote plots with Sherlock discovering many a clue; while nursing a glass at local taverns.

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Some hostess gifts of Bourbon Balls seemed most appropriate for the upcoming Christmas Parties we will be attending- I’m sure we will get an ear full of gossip while we are there- but thankfully we aren’t out to solve a murder case…

We just want to resolve the mystery of how to make the easiest tastiest bourbon ball recipe.

This one seemed to do the trick:

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Chop a handful of spitz vanilla wafers and add to the food processor until you have a cup of fine wafer crumbs, Add 1 cup of chopped pecans to the food processor until it is also the consistency of crumbs.  In a medium size bowl add 2 tbsp of cocoa powder and 1 cup of confectioners’ sugar and mix together.  

Dr Watson: “And how did you deduce the select?”

Holmes: “…eight pence for a glass of Sherry pointed to one of the most expensive hotels. There are not many in London which charge at that rate.”

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In a blender or food processor add 1 tbs and 1 1/2 tsp of the Karo light corn syrup and 1/4 cup of Bulleit Bourbon and blend, Add the pecans and wafer crumbs to the cocoa powder mixture and mix together. Add the Bourbon mixture and mix together and chill covered in the fridge for at least 2 hours.

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On a baking sheet sift 1 cup of confectioners sugar and make small balls out ofthe mix and roll themin the confectioners sugar. Keep in the fridge covered the flavors are best after a few days.

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When serving re roll them in the confectioners sugar and serve with a glass of bulleit bourbon neat in a snifter.

SHERLOCKS BOURBON BALLS

Total Time: 20 minutes

Serving Size: Makes up to 3 dozen sherlocks bourbon balls

SHERLOCKS BOURBON BALLS

Ingredients

  • 1 cup spitz vanilla wafers
  • 1 cup chopped pecans
  • 1 cup confectioners' sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/4 cup of Bulleit Bourbon
  • 1 tbsp and 1 1/2 tsp of karo light corn syrup
  • 1 cup of sifted confectioners' sugar

Instructions

  1. Chop a handful of spitz vanilla wafers and add to the food processor until you have a cup of fine wafer crumbs
  2. Add 1 cup of chopped pecans to the food processor until the consistency of fine crumbs
  3. In a medium size bowl add 2 tbsp of cocoa powder and 1 cup of confectioners' sugar and mix together.
  4. In a blender or food processor add 1 tbs and 1 1/2 tsp of the karo light corn syrup and 1/4 cup of Bulleit Bourbon and blend.
  5. Add the pecans and wafer crumbs to the cocoa powder mixture and mix together
  6. Add the Bourbon mixture and mix well.
  7. Chill in the fridge for at least 2 hours
  8. On a baking sheet sift 1 cup of confectioners sugar
  9. Make small balls out of the mix and roll in the confectioners sugar
  10. Keep in the fridge covered
  11. When ready to serve re roll them in the confectioners sugar
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