Recipe by Sandaidh
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