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Rum Balls

Rum Balls

Deep luscious tones of chocolate highlighted by the spirit of dark rum. Rich flavors that melt in your mouth!

Rum balls have long been a favorite of mine and I frequently make them for holiday gifts. This version creates a bite that is soft and a bit gooey – rolled in toppings and served chilled. Though you often see these tiny confections made with bourbon I tend to prefer rum. Much like the classic dessert tiramisu, the combination of chocolate and rum is magical.

This is a no bake candy with a short list of ingredients– vanilla wafers, toasted pecans, powdered sugar, cocoa powder, some corn syrup and a big splash of deep, dark rum. It’s a quick mix and then off to chill. Rum balls make a great dessert for guests and are the right size for an entertaining nibble on a holiday buffet.

As always, whenever using pecans in a recipe give them a quick toast in the oven. About 10 minutes at 350-degrees or just until you smell that nutty aroma and you’re good to go. Toasting pecans or any nut is a step that shouldn’t be skipped.

And to make quick work in scooping up this delightful candy, use a small ice cream scoop. Spring-action ice cream scoops come in several sizes and are great tools to have on hand for baking.

The mixture for the rum balls is a bit sticky making it perfect for rolling in delectable toppings!

Easy to make, these luscious little candies make a delicious holiday gift!

Rum Balls

3-1/2 cups vanilla wafers

1 cup toasted finely chopped pecans

½ cup good dark rum

1 cup powdered sugar

½ cup unsweetened cocoa powder

3 tablespoons light corn syrup

Toppings for rolling: Additional powdered sugar, chopped nuts or toasted coconut for rolling – one cup of each if you use all three options

Toss the vanilla wafers in a food processor and process until the wafers are finely ground.

Pour the vanilla wafer crumbs into a large bowl along with the chopped pecans and stir to blend together.

In a small bowl whisk together the cocoa powder and the powdered sugar.

Pour in the rum and the corn syrup and stir to blend together.

Add the rum and chocolate mixture to the vanilla wafers and pecans. Stir to mix the ingredients until well combined.

Chill at least 3 hours to let the mixture firm up. Using a teaspoon or a small ice cream scoop, gather up small rounds and shape into balls. You want them to be “bite size”.

Place the toppings for rolling into small bowls. Roll each rum ball into one of the toppings. Place on a rimmed baking lined with parchment paper. Chill thoroughly before serving.

Keep chilled and stored wrapped or in a sealed container. Makes about 3-1/2 to 4 dozen Rum Balls.

Rum Balls, courtesy of Preserving Good Stock

December 14, 2018
: Makes about 3-1/2 to 4 dozen.

Deep tones of chocolate highlighted by the spirit of dark rum. These rich flavors melt in your mouth!

By:

Ingredients
  • 3-1/2 cups vanilla wafers
  • 1 cup toasted finely chopped pecans
  • ½ cup good dark rum
  • 1 cup powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3 tablespoons light corn syrup
  • Toppings for rolling: Additional powdered sugar, chopped nuts or toasted coconut for rolling – one cup of each if you use all three options
Directions
  • Step 1 Toss the vanilla wafers in a food processor and process until the wafers are finely ground.
  • Step 2 Pour the vanilla wafer crumbs into a large bowl along with the chopped pecans and stir to blend together.
  • Step 3 In a small bowl whisk together the cocoa powder and the powdered sugar. Pour in the rum and the corn syrup and stir to blend together.
  • Step 4 Add the rum and chocolate mixture to the vanilla wafers and pecans. Stir to mix the ingredients until well combined.
  • Step 5 Chill at least 3 hours to let the mixture firm up.
  • Step 6 Using a teaspoon or a small ice cream scoop, gather up small rounds and shape into balls. You want them to be “bite size”.
  • Step 7 Place the toppings for rolling into small bowls. Roll each rum ball into one of the toppings. Place on a rimmed baking lined with parchment paper. Chill thoroughly before serving.
  • Step 8 Keep chilled and stored wrapped or in a sealed container.


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