Make Ahead

You Can't Eat Just One rum balls

December  1, 2011
Author Notes

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

  • Makes about 3 dozen balls
  • cups (1 box) vanilla wafers (I use Whole Foods' organic ones)
  • 1/2 cup powdered sugar + more for rolling the balls in
  • 1 cup walnuts, very finely chopped
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons light corn syrup
  • 1/2 cup light (not white!) rum
In This Recipe
  1. 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.
  2. 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).
  3. 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.

See Reviews

See what other Food52ers are saying.

  • Summer of Eggplant
    Summer of Eggplant
  • Bevi
  • em-i-lis
  • boulangere
  • nannydeb