Chocolate Rum Balls
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum
Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners' sugar. Store in an airtight container several days to develop flavor. Roll again in confectioners' sugar before serving.
Note: Reviewers, please help us out and note the yield! Thanks!
Reviews of Chocolate Rum Balls:
1-5 of 74 reviews Next >>
sweet tooth in Pensacola, FL Dec 30, 2007
Would make this again.
Great recipe, dark rum makes it stronger so maybe you would like to use little less than 1/2 cup. The balls absorbs quickly the confectioner's sugar so it is imperative to put more before serving. Dont put them on the paper cups until it is serving time.
Kathy in Virginia Dec 25, 2007
Would make this again.
These cookies were a breeze to make, and it was a nicve change from the traditional bourbon balls tha tI usually make this time of year. Everyone that tried them loved them!
Angelita in maryland Dec 24, 2007
Would make this again.
Very easy to make and delicious. My mom who usually doesn't like sweets loved this and my boyfriend said that it has been one of the "funnest" things he's eaten lately. I'm going to be doing it often now.
A cookie baker Dec 23, 2007
Would make this again.
Makes about 40. Sprinkle powdered sugar on your hands before trying to form dough into balls, and frequently while working, as dough is very sticky
TJ in Virginia Dec 21, 2007
Would make this again.
I made about 50 balls. I used 1 full box of the wafers, wasn't worried about using any more, that worked for me. They were a lot stronger then I expected - so strong it makes me wonder if I measured correctly! The first one is kind of shocking to eat, but after eating a few its delicious! '
