Rum Balls by Heidi

By hcardall

My mother used to make these all the time, when I was a child at the holidays! Always a great memory. You really can use any type of alcohol, but I really still love Spiced Rum. I also enjoy these in the summer time, and keep a batch in the fridge!

Make at least 4 – 5 days before you want to eat these. They need to sit and ferment for best results and taste.

Ingredients

• Remember... Make at least 4 – 5 days before you want to eat these. They need to sit and ferment for best results and taste.
• 1 Box Vanilla wafers
• 1 cup pecans
• 1 1/4 Cup Icing Sugar (or substitute 1 1/4 cup sugar + 1/4 tsp cornstarch – put in blender and blend on high speed for 60 seconds)
• 2 Tbsp brown sugar-
• couple dashes of cinnamon, couple dashes of nutmeg
• 1/2 Cup Spiced Rum (or whatever liquor you want)
• 2 Tbsp white corn syrup (Karo syrup)

Details

Servings 24
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Crush the Vanilla Wafers and Pecans together in a zip-lock bag or food processor (not too fine but crushed well). Set aside.

Sift the Brown Sugar and 1 cup of icing sugar mixture together in a large bowl. Add a couple dashes of cinnamon, and a couple dashes of nutmeg.

Set ¼ cup of the icing sugar side for the end.

Measure the spiced rum and mix the corn syrup together well, then pour into the sugar mixture.

Add the crushed vanilla wafers and pecans. Mix thoroughly.

Place mixture in freezer for 15 to 20 minutes to firm up- so forming process is easier.

Shape mixture into walnut sized balls and dredge with the remaining ¼ cup of icing sugar or leave them plain.

Store in an airtight container or zip-lock bag. Makes 24 – 36 depending on size balls. I like to keep them in the refrigerator. They are very tasty cold.

You can serve in mini muffin pan papers for a nice presentation.