Rum Balls


I finally made rum balls!  This is super long overdue, since Christmas was four months ago.  My boyfriend and I decided to make some rum balls for fun.  Neither one of us are big on alcohol, so he brought it into the lab and they were a hit!  Buzzed chemists running about all day.  Haha.  This recipe is super easy, doesn’t require any baking … but it does take 5-7 days of waiting.  Trust me, the wait is necessary.  Without it, the rum balls will be grainy, and everything won’t be as homogenized.

Prep time: 20 minutes
Total time: 5-7 days
Servings:  50 balls (depending on size)

– 1 box of Nilla wafers
– 3/4 cup powdered sugar
– 1/4 cup cocoa
– 1/2 cup light rum
– 3 tbs light corn syrup
– powdered sugar or cocoa (for dusting)

1. In a large ziplock bag, crush the wafers using a rolling pin.  Pour into a large bowl.  Combine with the powdered sugar and cocoa until well mixed.
2. Stir in rum and corn syrup until well-blended.
3. Using a tablespoon as a guide, scoop out dough and shape into balls.  Roll in powdered sugar or cocoa.  Place prepared rum balls on a baking sheet for 1 hour to set.  After, store the rum balls in an airtight container for 5-7 days.  Enjoy!


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