Rum Balls Recipe - Joyofbaking.com

By raegrifftie

Ingredients

• Rum Balls:
• 1 1/2 cups (150 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
• 1 1/4 cups (125 grams) finely crushed vanilla wafer cookies
• 1/2 cup (60 grams) confectioners sugar (powdered or icing)
• 2 tablespoons (15 grams) cocoa powder (Dutch processed or regular unsweetened)
• 2 tablespoons light corn syrup (liquid glucose syrup, golden syrup, or honey)
• 1/4 cup (60 ml) rum
• Toppings:
• Confectioners (powdered or icing) Sugar
• Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)
• Unsweetened Cocoa Powder
• Melted Dark Chocolate

Details

Servings 1
Adapted from joyofbaking.com

Preparation

Step 1

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in

the center of the oven. Put the walnuts, almonds, or pecans on a baking sheet and bake

for about 8 minutes, or until lightly browned and fragrant. Let cool

completely and then chop the nuts finely with a knife or place the nuts in your food

processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add
the crumbs to the finely chopped nuts. To this mixture add the confectioners
sugar and cocoa powder and stir until combined. Add the corn syrup and rum and
mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch
(2.5 cm) balls.

Then roll the rum balls in confectioners sugar, finely chopped nuts, sprinkles, or cocoa
powder. If dipping in chocolate, put about 4 ounces (120 grams) of chopped dark
chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water.
Once melted, remove from heat and dip the

balls, one at a time, in the melted chocolate, making sure the entire ball is

coated with chocolate. Then, with two spoons or a dipping fork, remove the

rum balls from the melted chocolate, allowing any excess chocolate to

drip back into the bowl. Place the chocolate covered balls on a baking sheet.
When all the balls have been dipped in the chocolate, place in the refrigerator
until the chocolate has set. Once the chocolate has hardened you can drizzle the
rum balls with 1 ounce (30 grams) melted white chocolate.

Makes about
40 rum balls.