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!