I've always had a thing for holiday-time treats: fudge, cookies, and so forth. Years ago, my Aunt Renee started making and shipping out as gifts these rum balls, and I waited with eager anticipation each Christmas so that I could receive mine and squirrel them away. I finagled the recipe from her, tweaked it a bit, and have a tin of these hidden in my pantry right now.
These get better over time, so make at least a few days ahead. And make some to share because no one can eat just one! —em-i-lis
about 3 dozen balls
(1 box) vanilla wafers (I use Whole Foods' organic ones)
powdered sugar + more for rolling the balls in
walnuts, very finely chopped
semi-sweet chocolate chips
light corn syrup
light (not white!) rum
In This Recipe
Using a ziploc and meat pounder, a food processor, or the like, crush the vanilla wafers well and place in a large mixing bowl. To them add the chopped walnuts and 1/2 c powdered sugar. Set aside.
Melt chocolate in a double boiler, remove from heat, and add corn syrup and rum. Pour mixture into dry ingredients and stir until thick dough forms (don’t add any more liquid).
Roll dough into 3/4 - 1 inch balls between powdered palms. Drop balls into small bowl of powdered sugar and roll around until fully coated. Line a container with wax paper and lay the rum balls inside (they can touch each other).
Cover and set them aside for a couple of days so that flavors will marry.