Rum Balls

By lorik

We prefer the bold flavor of dark rum here, but you can substitute golden or spiced rum, if desired.

Ingredients

• Non Alcoholic Rum Balls:
• 1 cup granulated sugar
• 5 cups (12 ounces) chocolate wafer cookies
• 1 1/4 cups pecans, toasted
• 1 cup (4 ounces) confectioners' sugar
• 6 tablespoons dark rum
• 1/4 cup light corn syrup
• 1/8 teaspoon salt
• 1 cup granulated sugar
• 5 cups (11 or 12 ounces) vanilla wafer cookies
• 1 1/4 cups pecans, toasted
• 1 cup (4 ounces) confectioners' sugar
• 1/4 cup light corn syrup
• 1/4 cup root beer
• 1 tablespoon alcohol-free imitation vanilla extract
• 1/8 teaspoon salt

Preparation

Step 1

1. Place granulated sugar in shallow dish. Process cookies and pecans in food processor until finely ground, about 20 seconds. Transfer to large bowl. Stir in confectioners’ sugar, rum, corn syrup, and salt until fully combined.

2. Working with 1 tablespoon at a time, shape mixture into balls. Transfer balls to dish with granulated sugar and roll to evenly coat; transfer to large plate. Refrigerate rum balls until firm, at least 1 hour. Serve. (Rum balls can be refrigerated for up to 1 week.)

Non Alcoholic Rum Balls:
1. Place granulated sugar in shallow dish. Process cookies and pecans in food processor until finely ground, about 20 seconds. Transfer to large bowl. Stir in confectioners’ sugar, corn syrup, root beer, vanilla, and salt until fully combined.

2. Working with 1 tablespoon at a time, shape mixture into balls. Transfer balls to dish with granulated sugar and roll to evenly coat; transfer to large plate. Refrigerate rum balls until firm, at least 1 hour. Serve. (Rum balls can be refrigerated for up to 1 week.)