Prep 20 mins
Cook 0 mins
This is from one of my favorite cookbooks, The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. When I was married, I made these for one of my ex's Oddfellow meetings. They went over quite well. Then I sent the recipe to a friend, who had his first batch...'appropriated.' The rum balls will keep several weeks in an airtight container, but I've never had them last that long. It's a simple and easy recipe to make, and goes well in both high-class and casual situations. Enjoy!
- 1 cup vanilla wafer crumbs (chocolate cookie crumbs may be used if desired)
- 1 cup powdered sugar
- 1 1⁄2 cups finely chopped walnuts, divided
- 2 tablespoons light corn syrup
- 2 teaspoons cocoa powder
- 4 tablespoons rum
- Combine cookie crumbs, sugar, 1 cup chopped walnuts, corn syrup, rum and cocoa.
- Mix well.
- Form into 1 inch balls.
- Roll balls in reserved walnuts.
- Set aside to air dry for about an hour.
- Store in an airtight container.
I love these. I didn't have any rum so I used Baileys Irish Cream. They turned out great. Thanks for posting Sandaidh.
These are amazing! I love rum balls, but I have never made them, so I had no idea what goes into them. I had to add a little more cookie crumbs to make it a good consistency, and I rolled them in powdered sugar instead of walnuts (personal preference), and they were amazing! I had a hard time keeping my paws off them, since I had made them for gifts! I need to make another batch soon.
I have made a vegan/gluten free (using vegan/gluten free chocolate cookies) version of this recipe many times and it is a big hit. I do find however that I need to use more than one cup of cookie crumbs to make the mixture solid enough to form into balls.