Rum Balls
Rum balls without any baking are an easy project, and this version builds its flavor from crushed vanilla wafers, pecan crumbs and Dutch-processed cocoa, which gives a darker, smoother chocolate taste. Apple juice and corn syrup bind the dough, and you roll each ball in powdered sugar or more pecans. The real trick is patience: a week in a closed tin lets the flavors mellow and meld.
Instructions
Put the ground vanilla wafers, pecan crumbs, powdered sugar and cocoa powder in a large bowl and stir them together until the cocoa is evenly mixed through.
Add the corn syrup and apple juice. Mix until everything comes together into a thick, moldable dough.
Scoop out about 1 tablespoon of dough at a time and roll it between your palms into a ball roughly 1 inch across.
Roll each ball in powdered sugar or in pecan crumbs until it is coated all over.
Pack the balls into a tin. For the best flavor, leave them to age for a week or so before serving. No cooking is needed at any stage.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
