Help!! I made bourbon balls on Saturday morning, using a recipe from a food blogger, which she said is based on Martha Stewart's rum ball recipe. You make a brownie that's baked on a large 1/2 sheet, then break it up with the booze. They were good the first day (though the brownie seemed quite ordinary to me), but yesterday, they increasingly became very moist, so they were almost like a stiff cookie dough, and today, you can't pick them up without them falling apart into a chocolate mess all over your fingers. Is this typical? If not, what possibly could have gone wrong? (I checked the Martha Stewart recipe and the brownie, at least, seems identical. And I know that I made the brownie correctly, because it turned out fine.) And can I do anything to salvage the 18 or so that I did not pack into boxes and ship on Saturday? Thanks!! ;o)
AntoniaJames is a trusted source on Bread/Baking.asked almost 6 years ago
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