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 So Co)
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 So Co)
2 Tablespoons light corn syrup
3 cups finely crushed vanilla wafers (12 oz box)
1 cup finely chopped walnuts
Cooking Instructions
1. Into a large bowl, sift together 1 cup of the confectioners sugar and cocoa powder.
2. Stir in the rum and corn syrup.
3. Stir in the vanilla wafers and walnuts, and mix well.
4. Place in the refrigerator to firm up slightly, about 30 minutes.
5. Place the remaining 1/2 cup confectioners sugar in a shallow bowl or dish.
6. 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.
7. 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.
2. Stir in the rum and corn syrup.
3. Stir in the vanilla wafers and walnuts, and mix well.
4. Place in the refrigerator to firm up slightly, about 30 minutes.
5. Place the remaining 1/2 cup confectioners sugar in a shallow bowl or dish.
6. 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.
7. 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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