Reallygoodrumballs Recipes
RUM BALLS
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.
Provided by Matt Story
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h10m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g
REALLY GOOD RUM BALLS
This is a fabulous and easy no-bake recipe from "The Complete Christmas Cookbook", by Canadian Living. These must sit (and then be chilled) before serving. To make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.
Provided by blucoat
Categories Dessert
Time 20m
Yield 36 rum balls
Number Of Ingredients 6
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.
Nutrition Facts : Calories 33.2, Fat 1.3, SaturatedFat 0.1, Sodium 0.1, Carbohydrate 3.9, Fiber 0.3, Sugar 3.4, Protein 0.6
FUDGE RUM BALLS
These freeze REALLY well. I like to make them a month or so before Christmas so if an unexpected party comes up or I need a last minute gift, they are ready to go. They also ship really well.
Provided by Marg CaymanDesigns
Categories Candy
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Grease and flour 13x9x2 inch pan.
- Prepare, bake and cool cake following package directions.
- Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size.
- Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended.
- Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
- Tip: you can also roll them in coconut.
Nutrition Facts : Calories 165.4, Fat 6.7, SaturatedFat 1.1, Sodium 177.1, Carbohydrate 26.7, Fiber 1.2, Sugar 18.2, Protein 1.9
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