Brandy Balls Recipes

Steps:

• In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
• In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
• Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

Steps:

• Combine wafer crumbs, confectioners sugar, cocoa and nuts.
• Stir in brandy and corn syrup.
• Add a little water (about 1 1/2 teaspoons) if necessary to form mixture into 3/4 inch balls.
• Roll in granulated sugar and store in tightly covered container.

Steps:

• Mix all ingredients together well.
• Shape into balls.
• Roll in additional powdered sugar.
• Store in tin can.

Steps:

• Melt chocolate in top of double boiler over hot (not boiling) water; remove from heat.
• Stir in brandy and corn syrup.
• Combine cereal, apricots and 1/2 cup confectioners' sugar in a large bowl.
• Add chocolate mixture; stire together until well blended and let stand at room temperature about 30 minutes.
• Form into 1/2" balls; roll in cocoa or powdered sugar.
• Place in candy cups in a covered container; let mellow several days before serving.

Steps:

• Place cherries in a small bowl. Cover with brandy; refrigerate overnight., In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar; beat until crumbly. Drain cherries, reserving 2 teaspoons brandy. Add cherries and reserved brandy to cream cheese mixture. , Roll into 1-1/2-in. balls. Place balls on a waxed paper-lined baking sheet. Cover loosely and refrigerate for 1 hour., In a microwave, melt dark chocolate candy coating and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to the baking sheet., For drizzle, melt a small amount of white candy coating in a microwave; stir in food coloring until smooth. Drizzle over candies. Chill until set.

Steps:

• Melt 6 ounces semi-sweet chocolate bits over low heat:.
• Stir in 1 cup vanilla wafer crumbs, 3/4 cup chopped walnuts, 1/2 cup sour cream, 1/2 cup powdered confectioners sugar, 1 tablespoon melted butter, 1 tablespoon brandy and a pinch of salt.
• Chill; shape into balls the size of large marbles and then roll in 1 cup finely chopped nuts.

Steps:

• COMBINE crumbs and brandy, set aside. MELT chocolate chips in a medium microwavable bowl at medium (50%) for 2-3 min.
• Stir to help melting.
• Stir condensed milk into chocolate until smooth.
• Gradually add crumb mixture, mixing well.
• SHAPE into 1-inch balls and roll in nuts.
• Store tightly covered at room temperature or freeze.