Christmas Rum Balls(Or Bourbon Balls)

Total Time
Prep 20 mins
Cook 0 mins

These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. This year I couldn't find the Vanilla wafers so I used chocolate and I like them even more. To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold

Ingredients Nutrition

  • 2 12 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)
  • 2 tablespoons cocoa
  • 1 14 cups icing sugar
  • 12 cup spiced rum (the rum is called Spiced Rum) or 12 cup Bourbon
  • 2 tablespoons white corn syrup (one brand is Karo)
  • 1 cup pecans or 1 cup walnuts, broken


  1. Sift the cocoa with 1 cup sugar.
  2. Stir in the spiced rum mixed with the syrup.
  3. Add crushed vanilla wafers and nuts.
  4. Mix thoroughly.
  5. Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
  6. Store in a tin.
Most Helpful

Fantastic! Not only are these both fast and easy to make, but the taste is terrific. Two comments: 1) I used a one-inch scoop and my yield was 40 rum balls; and 2) I'd recommend chilling the mixture for 15-30 mins before forming balls as it makes the process easier. Bergy, I'll be making these EVERY Xmas.

Lennie November 20, 2001

I just finished a double batch and they are wonderful. I'm sure after they set a couple days they will be even better. The refridgeration for 30 min. made forming the balls much easier. I used brandy, only because that is what I prefer. This recipe was fast, easy, and I definitely plan on making them again. I will be putting them out for X-mas before dinner.

Linda6 December 21, 2001

I made one substitute for the rum I used cocoa liquer....yum!

paula&matt July 14, 2002

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