When I think about starting my Christmas baking this is generally the first recipe I approach. It's been my experience that as long as you have a cool spot to store them, these rum balls get better with age.
It's is an approachable recipe - just grind things up, measure, mix, roll and you are done.
I think it was about 30 years ago that the mother of a student I taught sent me a tin on the last day of school with a note to enjoy the contents over the break. I enjoyed the contents so much that on the first day back I asked the student if he could get the recipe from his mother. I've been making it ever since.
The recipe says to roll the rum balls in confectioners sugar however I have always rolled them in chocolate sprinkles with some green and red sprinkles mixed in for festive colour. The rolling part can get messy - particularly if the mixture is too moist - if that happens add more ground vanilla wafers or confectioners sugar until it is a proper consistency for rolling. In my old age (i.e. recently) I have started to use a small cookie dough scoop to help measure out the right amount of mixture. It sure cuts down on the mess! The scoop I use holds about 1 tablespoon.
Enjoy.
Rum Balls
1 cup crushed vanilla wafers
1 cup ground pecans
1 cup confectioners sugar
1 tablespoons cocoa
2 tablespoons corn syrup
1/4 cup rum
Chocolate sprinkles (for rolling)
Grind nuts in a food processor - you want an even consistency.
Grind the vanilla wafers in a food processor - you want some small bits so don't grind to a complete powder.
Add in the remaining ingredients.
Place the chocolate sprinkles in a bowl. Shape the mixture into balls. Roll each ball in the sprinkles.
Store in a cool spot.
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