Revisiting my seasonal favorite indulgence...Rum Balls
Recently a friend of mine asked if she can link to this recipe that I posted, I think about 2 or 3 years ago. Rum Balls are a treat I decided to make back in my 20's when I was super poor and single and needed a cheap but impressive dessert to bring to a friend's holiday potluck. I think I found the recipe in a Hershey's cookbook. It was great because I didn't have to cook them and back then I worked 3 jobs so I really didn't have time to cook a big hoopla of a dessert. Also, it involved alcohol. Well, I WAS going to a party so....yeah. Anyway, I tried it, it was a hit and I have made them every year every since. Below is my original post with the recipe. Enjoy!
Recently a friend of mine asked if she can link to this recipe that I posted, I think about 2 or 3 years ago. Rum Balls are a treat I decided to make back in my 20's when I was super poor and single and needed a cheap but impressive dessert to bring to a friend's holiday potluck. I think I found the recipe in a Hershey's cookbook. It was great because I didn't have to cook them and back then I worked 3 jobs so I really didn't have time to cook a big hoopla of a dessert. Also, it involved alcohol. Well, I WAS going to a party so....yeah. Anyway, I tried it, it was a hit and I have made them every year every since. Below is my original post with the recipe. Enjoy!
I was born in 1969 so I have something in common with one of my favorite holiday indulges, Rum Balls. We were both born in the 60's.
With the recipe below you can make some changes to suit your taste. I have experimented a lot and found that this is a pretty good recipe for experimenting.
Ingredients:
1 1/4 cups finely crushed vanilla wafers (easiest to use a food processor for this)
1 1/2 cups finely chopped toasted pecans or walnuts
1/2 cup confectioners sugar (powdered sugar - J calls it snow)
2 tablespoons unsweetened cocoa powder (I like to use Hershey's European Cocoa)
2 tablespoons dark or light corn syrup
1/4 cup of rum (do not use 151 because it is too dry and will not work well)
Confectioners sugar, chocolate sprinkles, nuts and/or coconut for garnish
Directions:
Simply mix all ingredients up to the rum together in the order given above. Make little balls and roll in powdered sugar. Place in a bowl or container and cover. Place in refrigerator for 48 hours. Take out of fridge and roll in confectioners sugar or any of the garnishes listed and serve.
They are so darned good. And of course, not for kids. I suggest making some with just flavoring for the extracts for them
With the recipe below you can make some changes to suit your taste. I have experimented a lot and found that this is a pretty good recipe for experimenting.
- Instead of the Nilla Wafers you can use shortbread cookies.
- Instead of pecans or walnuts you can use hazelnuts.
- Instead of rum you can use bourbon whiskey (we use Maker's Mark).
- Also try adding extracts. I have used coconut extract and cherry extracts in the past.
Ingredients:
1 1/4 cups finely crushed vanilla wafers (easiest to use a food processor for this)
1 1/2 cups finely chopped toasted pecans or walnuts
1/2 cup confectioners sugar (powdered sugar - J calls it snow)
2 tablespoons unsweetened cocoa powder (I like to use Hershey's European Cocoa)
2 tablespoons dark or light corn syrup
1/4 cup of rum (do not use 151 because it is too dry and will not work well)
Confectioners sugar, chocolate sprinkles, nuts and/or coconut for garnish
Directions:
Simply mix all ingredients up to the rum together in the order given above. Make little balls and roll in powdered sugar. Place in a bowl or container and cover. Place in refrigerator for 48 hours. Take out of fridge and roll in confectioners sugar or any of the garnishes listed and serve.
They are so darned good. And of course, not for kids. I suggest making some with just flavoring for the extracts for them
