Anne's StoryMy uncle used to make these for his Christmas cookie tray and I loved the alcohol "burn" and that I used to get to eat one even though I was a kid.
I still love to make them just after Thanksgiving and let them "ferment" in a tin until Christmas time.
I think they would be good for a beach themed gathering, after all, it is rum, but I would keep them out of the direct sun if you served them on a warm day, as they would get sticky. Maybe better for a cool night.
finely crushed vanilla wafers
light corn syrup
rum (i recommend meyer's dark. castillo gold, or captain morgans can also be used.)
chocolate sprinkles (jimmies)
granulated sugar, chopped nuts, candied cherries, optional, for holiday decorating
1Combine crushed vanilla wafers, powdered sugar, and cocoa powder.
2Add corn syrup, and rum.
Dough will be very gooey.
3With moist hands (to help avoid sticking) shape into 1 inch balls. (your hands will get doughy, even when moistened)
Balls may flatten, but dough will hold its shape better as the balls firm up.
4Roll balls in chocolate srpinkles (jimmies).
OR (especially nice for Christmas....)
Roll half of each ball in finely chopped nuts and the other half of the ball in granulated sugar. Top the granulated sugar half with a small piece of a candied cherry. You may need to use a dot of light corn syrup as "glue" to help the candy cherry stick to the ball.
5Store in an air tight container in a cool place. (I've never put them in the fridge.)
6Recipe may be halved.
Jean Campbell gwashington1961 - Apr 29, 2012
Anne, thanks for posting this recipe for "Rum Balls". Your directions for both making them and decorating them for the Holidays, are terrific! It is so nice to imagine them upon a platter of Christmas Cookies and Candies specific for the Season. They will certainly look spectacular upon the Sweets Table. I am putting the recipe in my Holiday Section of my Recipe Box.
I just wanted to give you a 'Heads Up' on Nilla Wafers. I had been reading recipes for children's treats. I kept noticing that the Nilla Wafers they were using were much smaller than those I was used to using (ie: In the bottom of a standard cup cake liner - to act as the crust - for individual cheese cakes). Finally, I discovered that there is now a 'Mini' Nilla Wafer, too. I am bringing this up to warn every one - do not use a count of the cookies, stick to the measurement of crushed Wafers by the cups full. Otherwise, there are going to be recipes that are turning out too wet because you have picked up the wrong sized cookies. Oreos, Lorna Doones, etc. many cookies we are used to putting in our various recipes they all seem to have created the 'Originals' and a 'Mini' too. There is definitely a difference in the caloric count between the sizes.
Again, I love your recipe. It is written beautifully. Thanks for sharing it with us. LOL :-)