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Southern Comfort Balls

February 17, 2013

When I was growing up, we spent every Christmas Eve with my Aunt Mary, Uncle Ned, and cousins Jennifer and Allyson. Ned is my mom's brother, and we all had some lively times together. There was always lots of laughter, and tons of delicious food. My Aunt Mary is famous for her Christmas Eve spread, complete with peanut butter, chocolate, and butterscotch (my favorite!) fudge; plus bourbon balls, rum balls, and every type of delicious Christmas treat you can imagine. Once the girls grew up, they started making their mom's goodies too, and did an amazing job. I'm happy Aunt Mary also shared her recipe with me.

If you want to keep your treats alcohol-free, substitute coffee or espresso for the Southern Comfort. I recently made these with coffee and they turned out great!

Aunt Mary's Rum Bourbon Southern Comfort Balls

This recipe makes 2 dozen 1" balls

6 oz. semi-sweet chocolate chips
1/3 cup Southern Comfort, bourbon, rum, or liqueur of your choice
3 Tbsp. light corn syrup
2 1/2 cups vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup sifted confectioner's (powdered) sugar
Granuated or powdered sugar for rolling

In a large bowl, mix together wafer crumbs, pecans, and 1/2 cup powdered sugar.

In a double-boiler over boiling water, combine chocolate chips, liquor, and corn syrup, stirring until melted and smooth.

Pour chocolate mixture over dry mixture and mix well. (Don't be afraid to use your hands to get the chocolate mixture distributed throughout all the dry mixture if necessary.) Let stand at room temperature for 30 minutes.

Using a mini ice cream scoop or spoon, scoop about a 1" diameter ball of the mixture. Use your hands to form it into a ball, and roll it in between your hands until smooth. Toss or roll in granulated or powdered sugar. Repeat until finished. This recipe makes around 2 dozen balls, and it can be made into a double batch.

Store finished balls in a covered container at room temperature. They taste even better after a few days, so they're perfect for parties or holidays because you can make them ahead of time! Aunt Mary says they freeze very well, too. Just skip the last step of rolling on powdered or granulated sugar, place balls on a baking sheet to freeze, then store in a freezer bag. A few days before you want to serve them, thaw, roll in sugar, and store, covered, at room temperature.

Comments (1)

Lisa Prater wrote:
As a recipient of a few leftover bourbon balls, I can attest to their deliciousness!!!

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