2 tablespoons Spearmint Keep It Simple Syrup®
1Stir the vanilla wafer crumbs, 1 cup of the sugar, the pecans and the cocoa powder together in a large bowl. Whisk the corn syrup, bourbon and KISS together in a small bowl. Pour the mixture over the vanilla wafer mixture, then stir well to completely incorporate. Refrigerate the mixture for 5 minutes.
2Place the remaining ¾ cup sugar in a large bowl. Scoop the vanilla wafer-bourbon mixture into 1-inch balls (the larger end of a melon scoop is just the right size) or form into squares, and roll in the confectioners’ sugar.
3Transfer the balls to an airtight container and refrigerate for at least 1 day or up to 3 weeks before serving to allow the flavors to meld. Roll in additional confectioners’ sugar before serving. Transport in a sealed container. Yields about 4 dozen.
©2014 Chef Patrick Evans-Hylton | All rights reserved. Reprinted with permission.