Vanilla Rum Balls

"This no bake and gift cookie is from and these are - TO DIE FOR! Try 'em, they're ADDICTIVE! Make ahead, and store in an airtight container(we don't want the tantalizing vapors to vanish!) for at least a week, to enjoy these BEST! Pls. note- Brandy or Bourbon can be substituted for Rum. Also, pls. note - the yield is a guess. Honestly, I feel it depends to a gigantic extent on your power to resist these:)"
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Xexe383 photo by Xexe383
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
30 rum balls


  • 3 tablespoons cocoa powder
  • 1 cup confectioners' sugar (150g)
  • 3 cups vanilla wafers, crushed (Crush vanilla biscuits and use if you dont get vanilla wafers, 300g)
  • 4 tablespoons dark corn syrup or 4 tablespoons golden syrup
  • 12 cup dark rum (more or less, depending on personal tastes)
  • extra cocoa or ground chocolate, to roll the rum balls in


  • In a large bowl, sift together the cocoa and confectioners' sugar.
  • In a food processor or blender crush/crumble the vanilla wafers.
  • Add the crushed vanilla wafers to the sugar mixture and combine.
  • Add the remaining ingredients.
  • Form the mixture into 1 inch (2. 5 cm) balls with your hands.
  • The balls should hold together easily and retain their shape.
  • If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
  • Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat.
  • Have 'em on your cookie tray this year and watch 'em vanish before you know it!

Questions & Replies

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  1. You are right Charishma...these balls are very addicting! I made them for a Christmas party and my roomate snuck off into her room with the container. Between the two of us, ther was none left for the party! I will make these again next year. They were also super easy to make and I liked the fact that I didn't have to bake. Thanks for a great new recipe.
  2. O.k, Gang - listen very carefully - if you eat these in less than a week after they are made, they will taste very "rummy". Maybe, even too rummy. Rummy enough to make you whine, "Wellll....they're good, but....ya' know...they're a little strong. Maybe we shouldn't keep this recipe." Oh, ye of little faith. Allow them to sit in an airtight container in a cool place for at least a week as recommended by the recipe poster with the really long name. (Our garage in the dead of Michigan winter served just dandy.) Then, carefully take one out of the container, close your eyes and place it on your tongue, closing your mouth ever so gently. The wonderful smooth chocolate rum flavor will slowly and seductively roll its way over the entire surface of your tongue while your brain sees visions of Carribean beaches and swaying palm trees. Oh, heavenly diversion!!!! Oh, bliss on earth!!!! Trust me. Go on. Try it.
  3. Charishma, these rum balls are FANTASTIC! Very easy to put together. I rolled half in powdered sugar and half in the crushed cookie crumbs. Didn't have enough vanilla wafers to make three cups, so crushed chocolate graham crackers, and mixed the two together! Only had Light Rum, and next batch, I'll use a little less than called for. It was just a tad too "Rummy"! Great recipe, and I thank you for sharing. Definitely a nice addition for the Christmas season. LC
  4. Well my kids got into the nilla wafers before I started, so I did not have enough... then I used the normal amount of ingredients other than the wafers... I tried to roll a ball... too sticky, so licked it off my hands( I could not see washing that goodness down the sink) mixed in more sugar, tried again same problem, about 30 tries later I got the right consistancy, but had to sit down awhile... I only got 2 rum balls, but boy the process of getting there was great!
  5. These should be called chocolate rum balls instead of vanilla (even though they're made with Nilla wafers). Strong cocoa flavor and dark brown. Note that the 3 cups of vanilla wafers is measured after crushing. Need a whole box of wafers.


  1. I just finished making a batch of these for our cookie exchange tomorrow. I hope I can stay away from them tonight! The only change I made is that I used brandy instead of rum and I cut the amount back to just under half a cup. Some I rolled in chocolate sprinkles, some in chopped nuts and some in coloured candy sprinkles. They look impressive and taste awesome. It is like having a nip of brandy! Definitely will add this to my list of favourites!


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