Emeril's Rum Balls

Recipe by seahorse73
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 66 balls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice.
  • Stir in the rum and corn syrup.
  • Stir in the vanilla wafers and walnuts, and mix well.
  • Place in the refrigerator to firm up slightly, about 30 minutes.
  • (The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
  • Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.
  • Using your hands, roll the balls in the confectioners' sugar, coating evenly.
  • Place on a baking sheet, cover with plastic wrap and refrigerate overnight.
  • Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
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