Rumherzen Recipes

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.

RUMKUGELN/GRANDMA'S GERMAN RUM BALLS

Steps:

• 1. In Mixing bowl, whip butter. Then add the cocoa powder to the whipped butter.
• 2. Now add the rum a little at a time while continuously mixing.
• 3. Chop your chocolate and then melt it in a double broiler. Once melted allow it to cool just a tad and then add it to the butter mixture.
• 4. Add your ground hazel nuts to this.
• 5. Now work confectioners sugar into the dough by kneading it. Continue to add and work in sugar until the dough is the consistancy that can be formed into balls.
• 6. Roll dough into bitesized balls and roll in sprinkles. Allow to air dry.
• 7. These can be kept in a well sealed plastic container to keep them fresh