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 cfinely crushed vanilla wafers
2 cpowdered sugar
4 Tbspcocoa powder
4 Tbsplight corn syrup
1/2 crum (i recommend meyer's dark. castillo gold, or captain morgans can also be used.)
2 pkgchocolate sprinkles (jimmies)
·granulated sugar, chopped nuts, candied cherries, optional, for holiday decorating
How to Make Rum Balls
- Combine crushed vanilla wafers, powdered sugar, and cocoa powder.
- Add corn syrup, and rum.
Dough will be very gooey.
- With 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.
- Roll 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.
- Store in an air tight container in a cool place. (I've never put them in the fridge.)
- Recipe may be halved.