T Corn syrup
From 0477 Pdf Chocolate Recipes For Chocalate Lovers.
Source and licence
From 0477 Pdf Chocolate Recipes For Chocalate Lovers, printed page 3, digitised by the Internet Archive: https://archive.org/details/0477-pdf-chocolate-recipes-for-chocalate-lovers
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1/4 cup bourbon
- 8 1/2 oz.pkg
Method
- 1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale 1 8 1/2 oz.pkg.
- chocolate wafers, crushed 1/2 c Confectioners sugar 1 c Finely chopped nuts 1/4 c Finely chopped candied cherries Granulated sugar Melt chocolate in top of double boiler.
- Remove from heat, add corn syrup and bourbon.
- In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries.
- Add chocolate mixture.
- Stir until blended.
- Refrigerate 1 hour.
- Roll into 1-inch balls and roll in granulated sugar.