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rum ballsYears ago I was at an auction and bought a beautiful, wooden, recipe box that had some nice age to it for only a few dollars. Once it was handed to me I was very surprised to find it filled with handwritten recipe cards for all sorts of dishes and treats. Who would sell a recipe box from a family member? Even sadder, a recipe box filled with someone’s favorite recipes? To me, recipes are family artifacts that are meant to be kept and passed on. Anyway, in that box was this recipe for Chocolate Rum balls. For some reason I always think of these at Christmas, but I just know they would be appreciated at any occasion! I cannot help but wonder who enjoyed this recipe before me.

 

ball mix2-½ cups vanilla wafer, fine crumbs

2-½ tablespoons baking cocoa

1 cup finely chopped, unsalted nuts of your choice

1 cup powdered sugar

1-teaspoon vanilla extract

1 pinch of salt

2-tablespoon life corn syrup

1mix balls tablespoon melted butter

¼ cup dark rum

 

Crush the vanilla wafer cookies to make fine crumbs. This will take an entire box. Add the cocoa and powdered sugar. Stir in the nuts. Add the salt, vanilla, corn syrup, butter, and rum. Mix well. Using your clean hands here works the best! Allow mixture to rest 20 minutes at room temperature. Form into 1-½ inch balls and dredge in powdered sugar, or baking cocoa. At first they may seem as though they do not come together but press in your palms and they take shape quickly and easily. Refrigerate in an airtight container. The flavor intensifies as these are chilled. The chocolate rum balls keep well up to three weeks in your refrigerator. This recipe yields 24 to 30 balls, depending on the size you choose.  Remember the alcohol in these is not cooked off, so these are for grown-ups only!

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