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).