No Bake Rum Raisin Balls Recipes

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NO BAKE RUM BALLS



No Bake Rum Balls image

A holiday favorite! Try using brandy in place of the rum.

Provided by Refugio L.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 36

Number Of Ingredients 6

2 ½ cups crushed vanilla wafers
1 cup confectioners' sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
¼ cup rum

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.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 14.1 g, Fat 4.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 41 mg, Sugar 3.8 g

RUM BALLS



Rum Balls image

Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas-Audrey Larson, Bloomington, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 8

2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar or crushed vanilla wafers

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.

Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

NO-BAKE RUM-RAISIN BALLS



No-Bake Rum-Raisin Balls image

All the rum balls I saw on this site use cookie or wafers crumbs as a base. This one come from New Zealand and has raisins and coconut. They need to be made a day in advance, though. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. Cook time is the 24 hours that they need to sit overnight and the 1 hour that the rum and oats rest.

Provided by the_cookie_lady

Categories     Dessert

Time P1DT1h20m

Yield 36 balls, 36 serving(s)

Number Of Ingredients 11

1/3 cup dark rum
1/3 cup rolled oats
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
2/3 cup chopped toasted walnuts
2/3 cup golden raisin
2/3 cup shredded coconut
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/3 cup butter, melted and cooled
3 tablespoons granulated sugar

Steps:

  • In a large bowl, combine rum and oats; cover and set aside 1 hour.
  • Add all remaining ingredients except granulated sugar; stir until well combined. Cover and refrigerate 1 hour.
  • Roll teaspoons of mixture into 1-inch balls. Place sugar in a small bowl. Roll balls in sugar, coating each generously.
  • Store 24 hours in an airtight container at room temperature before serving. May be stored in an airtight container for up to 10 days or freeze for longer storage.

Nutrition Facts : Calories 84.8, Fat 3.9, SaturatedFat 1.8, Cholesterol 4.5, Sodium 17.2, Carbohydrate 11.7, Fiber 0.6, Sugar 10, Protein 0.7

NO-BAKE RUM BALLS



No-Bake Rum Balls image

This is an adopted recipe I've not yet personally tried, but the below review vouches for this recipe's edibility. Still, any further comments or suggestions are appreciated by those who try the recipe before I do! thanks!

Provided by spatchcock

Categories     No Cook

Time P3DT5m

Yield 24-36 rum balls

Number Of Ingredients 7

1 cup vanilla wafer, crushed
1 cup confectioners' sugar
1 cup pecans, chopped
2 teaspoons unsweetened cocoa
2 tablespoons light corn syrup
1/4 cup rum
confectioners' sugar (for coating)

Steps:

  • Mix together all ingredients.
  • Roll into 1-inch balls.
  • Roll in the additional confectioner's sugar.
  • Cookies are best if made several days before serving.
  • Store in a cool place in an airtight container.

Nutrition Facts : Calories 61.8, Fat 3.3, SaturatedFat 0.3, Sodium 1.2, Carbohydrate 7.1, Fiber 0.5, Sugar 5.6, Protein 0.5

RUM RAISIN TRUFFLES



Rum Raisin Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 35 to 40 truffles

Number Of Ingredients 5

1/2 cup heavy cream
1 tablespoon unsalted butter
26 ounces good milk chocolate, chopped, divided
1 1/2 ounces raisins (about 2 tablespoons)
1/4 cup dark rum, such as Mount Gay

Steps:

  • In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap and set aside at room temperature for 6 hours or overnight.
  • The next day, using a very small (1 1/4-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes.
  • When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat it in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 degrees F to 90 degrees F on an instant-read thermometer. If it¿s too cool, heat it briefly in the microwave. You¿ll want it to be pourable.
  • Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don¿t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they¿re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature.

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