Rum Balls

This recipe is from "The Mississippi Cookbook." Recipe submitted by Ethel A. Richardson of West Point, MS. **Time includes the time for storage and drying**

• Ready In: 3 hrs 20 mins
• Yields: 30 rum balls

Ingredients

• 1⁄2 lb  vanilla wafer (about 1 1/2 cups)
• 1  cup  nuts, chopped
• 2  tablespoons  cocoa
• 1⁄2 cup light corn syrup
• 1⁄4 cup rum
•  confectioners' sugar

Directions

1. Crush vanilla wafers fine.
2. With hands, mix crumbs with nuts, cocoa, corn syrup, and rum until a firm paste is formed.
3. Dust palms of hands with sugar and shape mixture into little balls (about 1-inch).
4. Allow to dry for 1 hour.
5. Roll the balls into confectioner's sugar.
6. Store in air-tight container several hours.
7. Roll balls in confectioner's sugar again just before serving.