Michael made bourbon balls this weekend (I helped). The thing about bourbon balls is you need to make them ahead of time and let them sit. We usually make them around Thanksgiving, but that didn’t work out this year.

Bourbon Balls
1 box Vanilla wafers
1 cup confectioners sugar
1 cup chopped nuts
3 tbsp corn syrup
1/2 cup bourbon
3 tbsp cocoa
1 tbsp espresso powder
Confectioners powder and/or cocoa powder

Crush the vanilla wafers.

Dump all the ingredients together in a mixing bowl. Mix until you have a dark brown gooey mass.

Allow mixture to stand for several minutes. This is a good time to make the second batch of “dough”.

Form dough into small balls. Roll balls in powdered sugar. Place bourbon balls into waxed paper lined tin, placing a layer of waxed paper between each layer.

Place tins aside for several weeks.

In theory, you can use stale/toasted cake instead of vanilla wafers, but I never have stale cake on hand.

I’m serious about setting them aside for several weeks. They’ll be much much better if you wait.