Christmas dessert recipe — rum balls
For our next installment in the continuing Christmas recipes feature, here’s a perennial favorite — rum balls.
Rum balls are tasty but, obviously, are not for kids or those who have an aversion to alcohol.
The recipe calls for dark rum because, of course, that type of rum has enough residual molasses left in it to retain a considerable amount of sweetness. Plus, the stuff just simply goes very well with chocolate.
Oh, and do yourself a favor and pick up a bottle of Myers’ Rum for the recipe. That Jamaican, blended rum costs a bit more than a lot of other dark rums out there but the results are well worth a few extra bucks.
1 ½ cups confectioners’ sugar
2 tablespoons cocoa powder
½ teaspoon ground allspice
½ cup dark rum
2 tablespoons light corn syrup
2 ½ cups finely crushed vanilla wafers
1 cup finely chopped, toasted pecans
Into large bowl, sift together 1 cup of the confectioners’ sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and pecans, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. The mixture may appear crumbly and dry, but that’s OK.
Place remaining ½ cup confectioners’ sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1 inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing wax paper between layers to prevent sticking.
More Christmas recipes here. Remember — check back every day from now through Christmas Eve for a new recipe.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to email@example.com.