Polish Rum Balls Recipes

CLASSIC RUM BALLS RECIPE

Steps:

• Place toasted pecans in a food processor and process until fine. Be careful not to process so much they turn into pecan butter. Remove the pecans from the food processor.
• Add the vanilla wafers to the food processor and process until finely ground.
• Add the pecans back into the food processor along with the powdered sugar, cocoa, corn syrup, vanilla and rum. Process until mixture is thick and combined.
• Scoop 1 tablespoon size balls and roll between your hands. Roll in additional cocoa powder and/or powdered sugar. Store in an airtight container in the refrigerator for up to 2 weeks.

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!

RUM BALLS

Steps:

• Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
• Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
• Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
• Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.