Brandy Or Rum Balls Recipes

RUM BALLS

Steps:

• Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.
• Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It's ok if there are some slightly larger pieces.
• Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).
• Scoop out a tablespoonful of mixture and roll into a 1 - 1 1/2 inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
• Refrigerate until ready to serve.

NO BAKE RUM BALLS

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

KETO CHRISTMAS RUM BALLS

Steps:

• Add all ball ingredients together in bowl or TM
• Mix together (TM- 10 seconds / speed 4)
• Roll into 18-20 balls
• Melt chocolate and coconut oil in microwave for 50 seconds
• Drop each ball into chocolate separately, coat and remove with 2 forks
• Sprinkle with freeze dried raspberries and coconut and refrigerate until set.
• So amazingly tasty!

RUM BALLS

Steps:

• In large bowl, mix crushed cookies, almonds and 2 cups powdered sugar. Stir in rum and corn syrup. Shape mixture into 1-inch balls.
• In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Store in tightly covered container at least 5 days before serving to develop flavor but no longer than 4 weeks.

BEST CLASSIC RUM BALLS RECIPE

Steps:

• Preheat oven to 350F/180C.
• Place the walnuts on a baking tray and roast them for about 8 minutes, or until fragrant and lightly brown.
• Let nuts cool, chop them with a knife, or toss them in a food processor until they are finely chopped.
• Place them in a big bowl.
• Process the graham crackers in a food processor until finely ground. If you do not have a food processor, place them in a bag and crush them with a rolling pin or a bottle.
• Add them to the nuts.
• In a small pot, place butter, heavy cream, sugar, and cocoa and bring to a boil without simmering them. Remove and set aside to cool.
• Add the rum or the rum flavor.
• Pour the mixture over the dry ingredients. Mix everything very well.
• If the mixture is soft, place it in the refrigerator for about 30 minutes.
• Using your hands, form 1 inch balls and toss them in granulated sugar, coconut flakes, chocolate sprinkles, etc.
• Place the rum balls in the refrigerator overnight in an airtight container.
• Optional: stick a pitted cherry from the syrup in the middle of the ball, or an almond, then toss in sugar.
• Serve cold.

BRANDY BALLS

Steps:

• In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
• In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
• Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.

BRANDY OR RUM BALLS

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

RUM BALLS

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

HOLIDAY RUM BALLS

Steps:

• In a large bowl, mix confectioners' sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture., Shape into 1-in. balls. Roll in additional confectioners' sugar. Store in an airtight container.

VANILLA RUM BALLS

Steps:

• In a large bowl, sift together the cocoa and confectioners' sugar.
• In a food processor or blender crush/crumble the vanilla wafers.
• Add the crushed vanilla wafers to the sugar mixture and combine.
• Add the remaining ingredients.
• Form the mixture into 1 inch (2. 5 cm) balls with your hands.
• The balls should hold together easily and retain their shape.
• If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
• Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat.
• Have 'em on your cookie tray this year and watch 'em vanish before you know it!

HEALTHY RUM BALLS

Steps:

• Add nuts to a non-stick ceramic skillet and cook on medium heat for about 4 minutes or until fragrant, stirring occasionally. Transfer to a food processor with remaining Dry Ingredients and process until small crumbs form. Do not overprocess, especially softer nuts like pecans, otherwise nut butter will start forming.
• Add Wet Ingredients and process for a few more seconds just until well combined. Place bowl of a food processor in a freezer for about 30 minutes.
• In a large Ziplock bag or on a large dinner plate, add cacao powder. Form golf size balls and coat/roll in cacao powder.

BOURBON, BRANDY OR RUM BALLS

Steps:

• Mix all ingredients together well.
• Shape into balls.
• Roll in additional powdered sugar.
• Store in tin can.