Rum Balls (Redux)

I can’t remember the last time I made these but I was reminded of them recently, when I visited a local European grocery store. They were charging $2.99 per piece for the large size. I was horrified, and since I had just restocked my supply of rum, I made a quick half batch today. The recipe was shared with me by my BFF, Ann, more than 50 years ago, from her family recipes.

I didn’t have much in the way of items to roll the rum balls in so I made do with scraps from my baking supplies. I had less than a tablespoon of two different kinds of candy shot so I rolled the rest of the balls in finely chopped walnuts and icing sugar.

Ann’s Rum Balls – makes 7 dozen 1″ balls**

2 x 7 oz (200 gm) pkgs chocolate wafers (1 box of Oreo baking crumbs)
1 cup walnuts or pecans, finely chopped
1 cup sifted icing sugar
1/2 cup corn syrup
1/4 cup cocoa, sifted
1/2 cup rum, light or dark

Additional icing sugar for rolling.

Crush wafers to equal 4 1/2 cups. Mix all ingredients together in a large bowl. Let stand at room temperature for 10 min. Coat hands in icing sugar and roll the mixture into small (~1″ diameter) balls.

Decorate balls by rolling in icing sugar or chocolate shot. Best if aged for a week before eating them so they become truffle like and the rum flavour mellows a bit.

May be frozen but also keep well in an air tight container in a cool place.

** Half batch made 16 balls. I used a 1 inch melon baller.