Rum Balls Recipe
The origins of rum balls can be traced back to Europe, particularly in countries like Denmark and Germany, where similar treats, known as "Rumkugeln," were enjoyed during festive seasons.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
- Food processor (optional for crushing wafers or nuts)
- Baking sheet
- Parchment paper
Ingredients
- 2 cups (200g) of crushed vanilla wafers or graham crackers
- ½ cup (50g) of finely chopped pecans or walnuts (optional)
- ½ cup (40g) of unsweetened cocoa powder
- 1 cup (120g) of powdered sugar
- ¼ cup (60ml) of dark rum (or to taste)
- ¼ cup (60ml) of corn syrup or honey
- 1 tsp of vanilla extract
- Sprinkles, shredded coconut, or powdered sugar for coating (optional)
Instructions
- Prepare the Dry IngredientsCrush the vanilla wafers or graham crackers into fine crumbs. You can use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.In a large mixing bowl, combine the crushed wafers, cocoa powder, powdered sugar, and chopped nuts (if using). Mix well to ensure even distribution.
- Mix the Wet IngredientsIn a smaller bowl, mix the rum, corn syrup (or honey), and vanilla extract. Stir until well combined.
- Combine Wet and Dry MixturesGradually pour the wet mixture into the dry ingredients. Use a spatula or your hands to mix thoroughly until the dough becomes sticky and holds together when pressed. Adjust the consistency by adding more rum or corn syrup if the mixture is too dry, or more crumbs if it’s too wet.
- Shape the Rum BallsScoop small portions of the mixture (about 1 tablespoon) and roll them into balls between your palms. Place each ball on a baking sheet lined with parchment paper.
- Coat the BallsRoll each ball in your chosen coating, such as sprinkles, shredded coconut, or additional powdered sugar. This step adds flavor and makes the rum balls more festive.
- Chill and ServePlace the baking sheet in the refrigerator and let the rum balls chill for at least 1-2 hours to firm up and enhance their flavor. Once chilled, they’re ready to serve. Store leftovers in an airtight container in the fridge for up to 2 weeks.