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.
- 1-1/2 c
- finely crushed vanilla wafers
- 2 c
- powdered sugar
- 4 Tbsp
- cocoa powder
- 4 Tbsp
- light corn syrup
- 1/2 c
- rum (i recommend meyer's dark. castillo gold, or captain morgans can also be used.)
- 2 pkg
- chocolate sprinkles (jimmies)
- granulated sugar, chopped nuts, candied cherries, optional, for holiday decorating
How to Make Rum Balls
- 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.