Booze Balls From The Boat Galley

The Boat Galley shares a secret family recipe that's perfect for the holidays, especially if you celebrate them on a boat...

Tips From The Boat Galley

By Carolyn Shearlock, author of The Boat Galley, with over 350 FREE articles to get the most out of your boat kitchen with galley tips, insights & equipment recommendations. A few recipes, too - plus an active Facebook community to ask questions and share tips with other readers! The Boat Galley Cookbook, written with Jan Irons, is now available at Amazon and other retailers.

"Booze Balls" were traditional holiday treats in my family, and I love them (we'd make "No-Booze Balls" with orange juice for the kids).

When we began living aboard, I decided they were great as they didn't need to be baked...  then I discovered an easier way to make them by pressing the mixture into a pan and cutting instead of rolling each one separately.

Perfect for days when you want a treat, but don't feel like devoting the whole day to baking!
(article continues with recipe below...) 

No-Bake Booze Balls

3 cups vanilla wafers (or, say, shortbread cookies), crushed
1 cup powdered sugar
1 cup walnuts or pecans, chopped finely
2 1/3 tablespoons cocoa powder
3 tablespoons corn syrup
1/2 cup rum, bourbon, Triple Sec, Grand Marnier or orange juice
For coating:  additional powdered sugar, cocoa, finely chopped nuts, coconut, sugar or sprinkles (use your imagination)

Crush vanilla wafers finely by placing them in a resealable bag and rolling with a rolling pin or wine bottle (or using a food processor a blender if you have one).

Place crushed wafers in a medium bowl and add the powdered sugar, nuts, and cocoa powder. Mix well.

In a small cup, mix the corn syrup and the alcohol. (This helps to thin the corn syrup so it’s easier to mix with the wafer mixture.) Add the liquid mix to the dry mix and mix thoroughly. It will be very stiff.

TRADITIONAL METHOD:  Form the mix into 1-inch balls, then roll in powdered sugar or other "dusting" material.

EASIER METHOD:  Sprinkle an ungreased 8" x 8" pan with powdered sugar or cocoa, press the mixture into an even layer in the pan, then sprinkle the top with powdered sugar, cocoa, nuts and/or sprinkles. Cut into 3/4-inch squares.

Place on a plate or piece of waxed paper to dry for 1 hour. Store in a tightly lidded container or resealable bag. Makes two dozen.


About the Author

Carolyn Shearlock is author of The Boat Galley, with over 350 FREE articles to get the most out of your boat kitchen with galley tips, insights & equipment recommendations. A few recipes, too - plus an active Facebook community to ask questions and share tips with other readers! The print edition of The Boat Galley Cookbook, written with Jan Irons, is now available from Amazon and other retailers - electronic editions are coming but slightly delayed.


Photo by Carolyn Shearlock.

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