Jamaican Rum Balls
(from Ryan77’s recipe box)
I’ve always wanted to try these dipped in melted chocolate. I bet
they’d be fantastic!
Source: Joanne Fluke
Categories: Cookies
Ingredients
- 4 cups finely crushed vanilla wafers (a 12-ounce box is about 2 1/2 cups crushed--measure after crushing)
- 1 cup chopped nuts (measure after chopping)
- 1/2 cup Karo syrup (the clear white kind)
- 1/2 cup excellent rum
- 2 Tablespoons Nestle's sweet dry cocoa
- 1 Tablespoon strong coffee (brewed--liquid)
- Dry cocoa
- Powdered (confectioner's) sugar
- Chocolate sprinkles
Directions
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DO NOT preheat oven—these don’t require baking!
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Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush them with a rolling pin. Measure them and pour them into a mixing bowl.
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Chop the nuts finely with a food processor, or with your knife. Measure them and add those.
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Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended.
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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—very pretty.
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Refrigerate these until you serve them. They should last for at least a month in the refrigerator.
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To make these nonalcoholic, use fruit juice in place of the rum. This should work just fine, but make sure you refrigerate them and eat them within a week. You’ll have to change the name to “No Rum Balls,” but that’s okay. Choose a fruit juice that’ll go well with the chocolate, like peach, orange, or pineapple.