Rum Balls
These fun and festive Chocolate Rum Balls are quick to come together, taste delicious and perfect for any special occasion or holiday.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 24 balls 1x
- Category: dessert
- Method: no bake
- Cuisine: American
Ingredients
Scale
- 1 box (12 ounce) vanilla wafers
- 1 1/2 cups almonds
- 3/4 cup powdered sugar
- 1/3 cup unsweetned cocoa
- 1/2 cup light rum
- 2 1/2 –3 tablespoons corn syrup
Instructions
- Using a food processor crush cookies and nuts until finely ground. Move contents to a medium bowl. Stir in powdered sugar and cocoa until well mixed.
- Add the rum and the corn syrup a little at a time alternating between the two. You want just enough for everything to pull into a dough that you can roll into balls.
- Roll into one inch balls and then roll the mixture through sprinkles, powdered sugar, or cocoa. Store in an airtight container in the fridge.
Notes
- Use a good quality unsweetened cocoa. I am a huge fan of Ghiradelli Cocoa.
- These tasty treats will last about two weeks if stored properly in an airtight container in the fridge. Or freeze for up to two months.
- You will definately taste the rum in these treats but isn’t that the plan.
- These balls taste best after a couple of days in the fridge where the ingredients can co-mingle and the rum can mellow.
- Just roll these goodies in sprinkles, powdered sugar, cocoa or coconut to suit any and all ocassions.
- For a change of pace substitute coconut rum, dark rum, or even spiced rum for the light rum. They are all so darn delicious.
- Not a huge fan of corn syrup? No problem use real maple syrup. Costco sells a delectable organic maple syrup that gives them a wonderful unique flavor.
Keywords: chocolate rum balls, how to make rum balls, rum ball cookies
Find it online: https://www.smalltownwoman.com/rum-balls/