Crunchy Rum Balls
Rum balls are the perfect indulgence and are great for holiday parties. Photo by Franz Marzouca
Winter 2008
- 2 1/2 cups finely crushed vanilla cookie wafers
- 2 tablespoons unsweetened cocoa powder
- 1 cup confectioners' sugar (plus sugar for coating)
- 1 cup finely chopped walnuts
- 3 tablespoons corn syrup
- 1/4 cup dark rum
Direction
- In a bowl, mix crushed wafers, cocoa, 1 cup confectioners' sugar and walnuts.
- Add corn syrup, then rum. Mix well.
- Form into 1-inch balls and roll in confectioners' sugar to coat.
Makes about 48 rum balls.
Variations: Instead of vanilla cookie wafers, try crushed shortbread cookies, Graham cracker crumbs, crushed meringues, ginger cookies, chocolate wafers, or leftover rum cake.
Substitute a cup of pecans or desiccated coconut for the walnuts or go half pecans, half shredded coconut.
Or try 3/4 cup confectioner’s sugar and 1/4 cup cocoa.
Store in airtight container or freeze for up to a month. Bring to room temperature before serving.
QUICKtips
- For maximum flavour, toast pecans.
- To better control the stickiness of the batter, chill for about 30 minutes and lightly butter the palms of my hands before forming balls.
- Roll balls in white sugar, cocoa powder or chopped nuts. Taste better if left for a few days to allow flavours to mingle and soften.
-By JamaicanEats magazine
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