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
- 2 1⁄2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)
- 2 tablespoons cocoa
- 1 1⁄4 cups icing sugar
- 1⁄2 cup spiced rum (the rum is called Spiced Rum) or 1⁄2 cup Bourbon
- 2 tablespoons white corn syrup (one brand is Karo)
- 1 cup pecans or 1 cup walnuts, broken
- Sift the cocoa with 1 cup sugar.
- Stir in the spiced rum mixed with the syrup.
- Add crushed vanilla wafers and nuts.
- Mix thoroughly.
- Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
- Store in a tin.
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.
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.
I made one substitute for the rum I used cocoa liquer....yum!