Emeril's Rum Balls
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
66 balls
ingredients
- 1 1⁄2 cups confectioners' sugar
- 2 tablespoons cocoa powder
- 1⁄2 teaspoon ground allspice
- 1⁄2 cup dark rum
- 2 tablespoons light corn syrup
- 2 1⁄2 cups finely crushed vanilla wafers
- 1 cup finely chopped toasted walnuts
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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Reviews
-
I made these last night for Christmas in 5 days because rum balls usually best after they've set for about a week, but I honestly don't know if they are going to make it until christmas!!! They are absolutely fabulous!!! I may have to have my husband hide them somewhere where I don't know where they are because he has more self control than I do... Thanks for a great recipe... Delicious!!!!!!!
RECIPE SUBMITTED BY
seahorse73
Ossining, NY