rum cake truffles
This is my "go-to" holiday candy recipe. These truffles are so easy, but look like they came from a premiere candy maker! My mother always made rum cake for Christmas. This truffle recipe keeps those warm flavors and transforms them into bite-sized beauties!
prep time
1 Hr
cook time
1 Hr
method
---
yield
4 dozen
Ingredients
- 1 box yellow cake mix (and required ingredients for making)
- 1/2 can store-bought buttercream frosting
- 1 teaspoon rum extract
- 1/4 cup butter, melted
- 3/4 cup light corn syrup
- 1/2 cup golden rum
- 14 ounces milk chocolate dipping chocolate or bark
- 1/4 cup finely chopped pecans
How To Make rum cake truffles
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Step 1Prepare cake according to directions and let cool.
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Step 2In a large bowl, crumble cake and set aside. In a small bowl, mix butter, corn syrup and rum and set aside. In another small bowl, mix frosting and rum extract. Fold rum mixture into crumbled cake, then fold in frosting mixture. Place in refrigerator for 30 minutes.
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Step 3Roll cake mixture into 1-inch balls. Place in freezer for 20 minutes, or in refrigerator for 1 hour.
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Step 4Dip balls into melted milk chocolate bark to coat. While wet, decorate with chopped pecans (note: alternatively, you can drizzle with white chocolate and eliminate the nuts). Place in refrigerator for 20 minutes to set. Store in airtight container for one week. Makes approximately 4 dozen.
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Step 5Unauthorized alterations or amendments to this recipe without express permission from Wendy Hallmark is strictly prohibited.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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