Ingredients
- 1 1/2 cups confectioners' sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon ground allspice
- 1/2 cup dark rum
- 2 tablespoons light corn syrup
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped, toasted walnuts
Directions
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
Photo: Rum Balls Recipe

















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By Flare
on January 21, 2013
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Fantastic recipe! And what I love is you can substitute any booze or dry cookie. I made two variations this last year:
S'more balls: Marsh-mellow vodka, graham crackers, and cocoa powder (omit the spices
Apple Pie balls: Apple moonshine, graham crackers, and cinnamon (omit the cocoa powder
By The Baren
PHILLY
on December 25, 2012
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I loved these rum balls.next time i will try coconut rum
By gfellas5
on December 23, 2012
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Fantastic recipe! I use 151 along with sailor Jerry rum. 1/4 cup of each. Or a little more and add extra nilla wafers. Two or three rum balls will make your season bright!
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