Bourbon Balls

Since I'm on the topic of Christmas candies, I made a batch of bourbon balls for the party also. My Mom used to make bourbon balls around Christmas almost every year when I was growing up. She had a bottle of Canadian Club whiskey she used and that was the only liquor we ever had in the house. Over Thanksgiving we finally said goodbye to that bottle after probably 20 years. We poured some into the gutter and then George mixed some strong whiskey and juice. The recipe I made was nothing like Mom's. Hers was more of a candy in the Rebecca Ruth or Ruth Hunt style. These are two prominent candy companies in Kentucky that make a bourbon ball that has a creamy center, covered in dark chocolate and topped off with a pecan. The ones I made required no cooking. Bonus.

• 2 c. powdered sugar
• 1/4 c. Jim Beam
• 1/4 c. light corn syrup
• 2 c. crushed vanilla wafers
• 4 tbsp cocoa
• 2 c. chopped pecans

Stir together powdered sugar, cocoa, Jim Beam and corn syrup. Then add the crushed wafers and chopped nuts. Mix until evenly moistened and pinch a walnut sized piece and roll it firmly between the palms of your hands, repeat until all balls have been made. Roll the balls in additional powdered sugar until evenly coated. Refridgerate a couple of days before serving.