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

  1. DO NOT preheat oven—these don’t require baking!

  2. 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.

  3. Chop the nuts finely with a food processor, or with your knife. Measure them and add those.

  4. Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended.

  5. 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.

  6. Refrigerate these until you serve them. They should last for at least a month in the refrigerator.

  7. 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.

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