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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from one of my favorite cookbooks, The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. When I was married, I made these for one of my ex's Oddfellow meetings. They went over quite well. Then I sent the recipe to a friend, who had his first batch...'appropriated.' The rum balls will keep several weeks in an airtight container, but I've never had them last that long. It's a simple and easy recipe to make, and goes well in both high-class and casual situations. Enjoy! Ingredients:
1 cup vanilla wafer crumbs (chocolate cookie crumbs may be used if desired) |
1 cup powdered sugar |
1 1/2 cups finely chopped walnuts, divided |
2 tablespoons light corn syrup |
2 teaspoons cocoa powder |
4 tablespoons rum |
Directions:
1. Combine cookie crumbs, sugar, 1 cup chopped walnuts, corn syrup, rum and cocoa.
2. Mix well.
3. Form into 1 inch balls.
4. Roll balls in reserved walnuts.
5. Set aside to air dry for about an hour.
6. Store in an airtight container.
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