Old-Fashioned Liquor Balls Recipe
This old recipe for liquor balls is a classic no-bake confection that originated in the 1930s. Made with crushed vanilla wafers, cocoa, nuts, and a splash of liquor, these bite-sized treats are rich, sweet, and perfect for any occasion. Traditionally made with bourbon, this version allows for variations using rum or other liqueurs for a unique twist.
Equipment
- Food processor or rolling pin
- Mixing bowl
- Spoon or spatula
- Airtight container for storage
Ingredients
- ½ lb vanilla wafers crushed fine
- 2 tbsp cocoa powder
- 1 cup powdered sugar plus extra for rolling
- 1 cup finely chopped pecans or any nuts
- 2 tbsp corn syrup or golden syrup
- 6 tbsp bourbon black rum, or any liquor or liqueur
Instructions
- If using a food processor, combine all ingredients and blend until a uniform mixture forms. If a food processor is unavailable, place the vanilla wafers in a sealed plastic bag and crush them with a rolling pin or bottle. Then, mix all the ingredients in a large bowl until evenly combined.
- Scoop small portions of the mixture and roll them between your palms to form balls about 1 to 2 inches in size.
- Roll each ball in powdered sugar until fully coated.
- Store the liquor balls in an airtight container at room temperature or in the refrigerator for a firmer texture.
Notes
- Bourbon is the traditional choice, but rum, hazelnut liqueur, or other spirits can be used for different flavor profiles.
- If the mixture feels too dry, add a little extra syrup or liquor to reach the desired consistency.
- For a deeper flavor, let the liquor balls sit overnight before serving.
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