This is my traditional recipe for Rum Balls. I make them every year! I love to give them away as gifts. If you put them in candy cups in a tin and layer them with parchment shelves, you have a great gift! You can roll these in anything you want--chopped nuts, crushed vanilla wafers (shown below), our special coating (recipe below)), ground espresso, or anything you can think of! #sonomnom4u #rumballs
Rum Balls
4 cups crushed vanilla wafers
2 cup confectioners' sugar + 1/2 cup (for coating)
1 cup unsweetened extra dark cocoa powder + 1/2 cup (for coating)
1 1/2 cups finely chopped pecans
2 teaspoon pure vanilla extract
4 tablespoons light corn syrup
1 cup rum (I only use Bacardi Gold)
In a food processor: Pour the pecans in the food processor and pulse them until they are fine, like the consistency of sand. Now, pour vanilla wafers into a food processor and pulse them until you get until they mix with the nuts and the entire mixture looks like sand.
Remove mixture from food processor by dumping it all into a large bowl.
Add 2 cups confectioner's sugar and 1 cup extra dark cocoa powder. Stir iit all together until is completely blended. Add vanilla extract, Corn Syrup, and a cup of rum. Sture until it becomes dough-like. if it is too sticky, add a bit more powder sugar and let it sit for about 5 minutes. If it is too dry, add another 1/2 cup of rum.
Coating idea:
In a medium bowl, Mix 1/2 cup cocoa and 1/2 cup confectioners sugar. Set Aside
Form dough into 1" balls and dip each ball into a coating of your choice. You can set each one into a paper candy cup or just on a tray. After all balls are formed, coated and set aside, collect all balls and carefully place them in a large airtight container. Rum balls last longer stored in fridge but are fine if they aren't refrigerated.
WARNING:
Do not give these delicious treats to children or recovered alcoholics. The rum is not cooked out and is very potent. Drunkenness may occur if too many are eaten.
(Above: Dipped in cocoa and powder sugar mixture)
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