MMMM! I made these with Hershy's Special Dark Cocoa powder (that's what i had in the pantry) and Vanilla Rum (hey, they're called Vanilla Rum balls!). The recipe took an entire box of dusted Nilla wafers and a little extra powder sugar to reach the right consistency. I was a little worried when I was rolling them that they were TOO sticky, but I rolled them in extra cocoa powder and let them sit on a baking tray on the counter overnight, and they turned out perfectly. As other reviewers have stated, they DO get better the longer you let them sit (we're on day 3 and have 1 or 2 a day to sample). This recipe is easy to make (messy, but easy) and we'll DEFINITELY make this again and again and again! Thank you for sharing!
These are so good, and super easy, too! Per other reviewers, I made ahead and I'm on day 5 of waiting...but I've been sampling one or two every day and they really do get better and better! I used coconut rum that I just brought back from the Cayman Islands and it is spectacular. I let the mixture refrigerate overnight before making into balls using a 1" melon scoop. The yield was 30 uniformly sized rum balls.
Well, I did mess up a bit and used an extra 1/2 cup of the icing sugar/cocoa mixture. I had started with another recipe, but then realized I had 3 cups of crumbs. So, they did come out a bit dense and more fudgey. I used some Cuban rum we just brought back from a trip. Everyone loved them! I will definitely make these again, but use the right amount of icing sugar.
These definitely added a kick to the holiday cookie tray this year!
Made this recipe last week and have had some "samples" and the verdict being "addictive". These Rum Balls are delicious. We did not find them to rummy. Easy to make and easier to eat. Great recipe. Thanks for sharing.
My husband loved them! I thought they were too strong, even at 7 days.
these were wonderful, liked very much by all who tasted them.
Best the week be up soon..I tste tested three times now...can'y hold out much longer...they're already yummy
I augmented this recipe to include 16 oz of broken pecans, soaked for 12 hours in rum before crushing them up and adding them to the recipe. With the pecans, the recipe yields about 60 1" balls and has made me the favorite of my boss because I used his fave Rum, Bacardi! YAY ME!!!