Aunt Kitty's Jamaican Rum Balls

By SewingDragonfly

Peach Cobbler Murder

From Hannah: Aunt Kitty's Jamaican Rum Balls make great gifts when they're packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use. I've always wanted to try these dipped in melted chocolate. I bet they'd be fantastic!

Ingredients

• 4 cups finely chopped vanilla wafers – a 12 ounce box is about 2 1/2 cups crushed – measure after crushing
• 1 cup chopped nuts – measure after chopping – can use pecans, macadamia nuts, walnuts and cashews
• 1/2 cup Karo syrup
• 1/2 cup excellent rum – or excellent whiskey or excellent whatever
• 2 T Nestle's sweet dry cocoa – Hannah is going to use Ghiradelli's sweet cocoa with ground chocolate the next time she makes them
• 1 T strong coffee – brewed – liquid
• Coating: Dry cocoa, powdered sugar, chocolate sprinkles

Details

Servings 5

Preparation

Step 1

Do not preheat the oven – these don't require baking

Combine vanilla wafers and nuts in mixing bowl. Mix in the Karo syrup, rum (or substitute), sweet dry cocoa and strong coffee. Stir until thoroughly blended.

Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in cocoa, or powdered sugar or chocolate sprinkles to coat them. Do some of each and arrange them on a plate.

Refrigerate until ready to serve. They should last for about a month in the refrigerator.