Rum & Grand Marnier Fudge Truffles

By MJH

Ingredients

• 3 cups Vanilla wafers, crushed
• 1/2 cup walnuts, halved and crushed
• 5 tbsp. corn syrup
• 1.5 tsp. unsweetened cocoa
• 5 tbsp. rum
• 3 tbsp. Grand Marnier
• splash of vanilla extract
• 1/2 cup powdered sugar

Details

Servings 22
Adapted from flanboyanteats.com

Preparation

Step 1

Place wafers in large freezer plastic bag.

Using a mallet, or meat tenderizer, crush the wafers until they are finely graded. You can use a processor, too.

Place in large bowl and add crushed up walnuts.

Sift cocoa, add & combine. Add corn syrup and vanilla extract.

Using a wooden spoon, combine all ingredients.

Add rum and combine until all ingredients are well blended.

Add powdered sugar to a medium bowl.

Using a teaspoon or your bare hands, shape 1/2" balls, cover completely with powdered sugar and place onto wax paper.

Lace tin can with aluminum foil.

Place balls in tin can and let refrigerate over night.

It's best to allow to chill for 24 hours or one day in advance before serving.

Dust truffles with more sugar, as some of it will have dissolved into the ball. right before serving.