Rum Balls
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Ingredients
1 cup confectioners sugar
1/2 cup confectioners sugar for rolling
2 Tablespoons cocoa powder
1/2 cup dark rum (or SoCo)
2 Tablespoons light corn syrup
3 cups finely crushed vanilla wafers (12 oz box)
1 cup finely chopped walnuts
1/2 cup confectioners sugar for rolling
2 Tablespoons cocoa powder
1/2 cup dark rum (or SoCo)
2 Tablespoons light corn syrup
3 cups finely crushed vanilla wafers (12 oz box)
1 cup finely chopped walnuts
Cooking Instructions
- Into a large bowl, sift together 1 cup of the confectioners sugar, the cocoa powder.
- Stir in the rum and corn syrup.
- Stir in the vanilla wafers and walnuts, and mix well.
- Place in the refrigerator to firm up slightly, about 30 minutes.
- Place the remaining 1/2 cup confectioners sugar in a shallow bowl or dish.
- Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners sugar, coating evenly.
- Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
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