Really Good Rum Balls Recipes

5 INGREDIENT RUM BALLS

Steps:

• Grind up the biscuits using a food processor into crumbs. If you don't have a food processor, you can add a few at a time to a sandwich bag and crush with a rolling pin or mallet.
• Add dry ingredients and biscuit crumbs to a large bowl and mix well.
• Stir in condensed milk and rum until your mixture is sticky and firm (on hot days you may need to keep your mixture in the fridge briefly first).
• Shape mixture into balls and roll in extra coconut to coat.
• Store in an airtight container in the refrigerator until ready to serve.

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.

BEST EVER RUM BALLS

Steps:

• Melt chocolate chips in a double boiler.
• Stir until smooth and remove from heat.
• Stir in corn syrup
• Stir in rum.
• In a separate bowl, combine the dry ingredients.
• Drizzle the chocolate mixture over the crumb mixture.
• Stir until everything is well combined.
• Shape into 1 inch balls.
• Roll in powdered sugar.
• Store in an airtight container for at least five days before serving to develop flavor.

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.

KID-FRIENDLY RUM BALLS

Steps:

• Crush the biscuits until they resemble fine crumbs using either a food processor, blender, Thermomix or rolling pin (see notes) and then place into a large bowl.
• Stir through the cocoa powder, desiccated coconut and sweeteened condensed milk until well coated.
• Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
• Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
• Place the biscuits into the Thermomix bowl and crush on Speed 8, 10 seconds. Scrape down the sides of the bowl.
• Add the cocoa powder, desiccated coconut and sweeteened condensed milk and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides and repeat for a further 5-10 seconds or until combined.
• Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
• Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.

EASY RUM BALLS

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
• Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
• Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

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 food processor, crush the vanilla wafers until they are fine crumbs.
• Combine the crushed vanilla wafers, powdered sugar, cocoa powder, chopped pecans, corn syrup (not corn starch), and rum.
• Stir until mixed. I used my hands because it's much easier.
• Pinch off pieces and roll them into balls the size of a large marble. Roll each on in powdered sugar.
• Set them aside on a plate. Let them rest for about 10 minutes and then roll them in a second coating of powdered sugar.
• It's best to wait a few hours before eating. It takes a little while for all of the flavors to bloom.

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.

REALLY GOOD RUM BALLS

Steps:

• Line trays with waxed paper; set aside.
• In a large bowl, whisk together icing sugar, almonds and bittersweet chocolate. Add 1/4 cup (50ml) of the rum and vanilla, stirring until moist; press together. Chill until firm enough to roll, about 15 minutes.
• Roll by rounded 1tsp (95ml) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
• Pour remaining rum into shallow bowl. Pour chocolate sprinkles into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly so chocolate sticks. Let dry on tray, about 1 hour. Refrigerate until firm.

RUM BALLS

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.