Rum balls are a nostalgic favorite.
This no-bake recipe will surprise you with its super-amazing taste; a nutty, chocolatey mouth-watering sweet that tickles your tongue with the delightful dismount from a pleasing punch of rum. Yeah. Makes me want to “scarf” a dozen.
1/2 cup | evaporated milk
1 cup | semi-sweet chocolate morsels
3 tablespoons | corn syrup
1/3 cup | light rum
1/2 cup | powdered sugar, sifted
1 cup | finely cut nuts (I used Texas pecans)
2 1/2 cups | vanilla wafer crumbs
1/2 cup | powdered sugar (for coating)
ii. what to do
1. Stir evaporated milk, chocolate morsels and corn syrup in a 2-quart saucepan over low heat until the chocolate melts.
2. Remove from heat and mix in the rum and 1/2 cup powdered sugar until smooth.
3. Stir in the nuts.
5. Let stand at room temperature 30 minutes.
6. Shape with wet hands into 1-1/2 inch balls.
7. Roll balls, one at a time in 1/2 cup sifted powdered sugar.
8. Chill at least 1 hour.
Yields about 3 dozen rum balls and up to 3 dozen fans, depending on how generous you are with their serving size.
Enjoy these yum balls! Er, rum balls!
Foodie Tips ~
♥ Don’t be stingy with the rum. If you feel the need to add a bit more, I won’t tell.
♥ To make the wafer crumbs, I put the whole cookies in a ziploc bag and used a rolling pin. Don’t pulverize the wafers into powder; small chunks add texture to these tasty treats.
♥ Make sure and keep your hands wet (like the recipe calls for). I left the kitchen sink water running and wet my left hand before rolling each ball.
♥ After rolling the balls, they may be a little deformed. No worries. I popped them in the fridge for about 10 minutes and they firmed-up. Then I rolled them in the sugar and was able to get them shaped perfectly round. If they still aren’t to your liking, you can put them in the fridge to chill again, then roll and coat with more sugar.
♥ Use plenty of powdered sugar for the coating; I used 1 cup (vs. 1/2 cup).
Being a native Texan guarantees you certain inalienable rights; using “crutch words” like y’all and “fixin’, wearing jeans and boots for any occasion… and the insatiable love of the praline.
For me, Christmastime was trimmed with midnight mass, tamales, the yearning for snow and the sweet, sweet treats that mom would make. It was a season of indulgence for the tummy.
This recipe is from Elouise and Frank Kallina’s kitchen. Mr. Kallina was one of dad’s great friends in the oil and gas biz. I remember visiting their house on Oak Park Drive more than once. Good people.
3 cups | light brown sugar
1 cup | heavy cream
¼ cup | butter
2 tablespoons | light corn syrup
¼ teaspoon | salt
1 teaspoon | vanilla
1 1/2 cups | toasted texas pecan halves
1. In a large, heavy saucepan, mix sugar cream, butter corn syrup and salt.
2. Bring to a boil over medium heat, stirring occasionally ’till the mixture reaches a soft ball stage (about 234 F on a candy thermometer).
3. Remove from heat and let stand for 5 minutes.
4. Add vanilla and pecans.
5. Beat until the praline mixture looses its gloss.
6. Spoon onto wax paper to form patties. Let cool.
Foodie Tip ~
♥ Make sure and heat the mixture to the soft ball stage. I was in a rush to eat these and the sugar was a bit gritty because I didn’t heat it up all the way.