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Rum Balls III

Rum Balls III

  • Prep

    45 m
  • Ready In

    1 h 45 m
DIANEM527

DIANEM527

This is an easy recipe for rum balls that can be made in a short amount of time and get better with age. The strength of the rum determines if the kids get any or just the adults. I've used regular rum, coconut flavored rum and 151 proof rum in this recipe and all work great.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 96 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl combine crushed vanilla wafers, ground pecans, cocoa and chocolate chips. Stir in corn syrup and rum; mix well into a thick dough.
  2. Coat palms of hand with confectioners' sugar and roll dough into balls no larger than a quarter. Place on a cookie sheet, foil or wax paper to dry.
  3. Let balls dry for 1 hour. Roll in confectioners' sugar and seal in airtight containers.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

teachertmb
43

teachertmb

11/30/2005

VERY IMPORTANT: It is much easier to scoop out a dollop of the dough and dump it into a bowl of confectioners sugar and then scoop it out and roll it into a ball. Otherwise I found it was impossible to get enough sugar on my hands to keep it from sticking. VERY TASTY RECIPE THOUGH.

Gigi
30

Gigi

12/11/2005

I think it includes far too much corn syrup to make it workable. Unfortunately I didn't know this until I attempted to make a double batch. Out of desperation I tried to save the mess by working in 4 cups of confectioners sugar, but the dough was still far too sticky to manage, even after being chilled.

Lighthouse Mom
16

Lighthouse Mom

12/28/2009

These are yummy. I didn't realize until I was making them that my 1 package of vanilla wafers was only 12 oz. not 16 oz. Given that, I used less corn syrup so they wouldn't be too sticky. I started with a 1/4 cup and added more until the consisency was right. So make sure your oz. is right on the cookies and adjust corn syrup accordingly. I also couldn't make the sugar coated hands work. I used a cookie scoop to drop into a roll with sugar and rolled them that way.

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