1/2 cup dark rum (or substitute with rum extract for a non-alcoholic version)
2 tablespoons light corn syrup
Instructions
Combine Dry Ingredients: In a large bowl, combine the crushed vanilla wafers, confectioners' sugar, chopped nuts, and cocoa powder. Mix well until all ingredients are evenly distributed.
Add Wet Ingredients: Pour the rum and corn syrup into the dry ingredients. Mix thoroughly with a spoon or spatula until a dough-like consistency forms. The mixture should be moist enough to hold together when pressed.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling period allows the flavors to meld and the dough to firm up, making it easier to roll.
Shape the Rum Balls: Remove the dough from the refrigerator. Using a spoon or small cookie scoop, take approximately 1 tablespoon of the mixture and roll it between your palms to form a ball.
Coat with Sugar: Roll each rum ball in confectioners' sugar until it is completely coated. This adds sweetness and prevents the balls from sticking together.
Set and Store: Place the sugar-coated rum balls on a parchment-lined baking sheet. Allow them to sit at room temperature for at least an hour to allow the sugar coating to set. Once set, store the rum balls in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
Notes
A classic no-bake holiday treat featuring crushed cookies, chocolate, nuts, and rum. This recipe provides a simple yet foolproof method for creating perfectly moist and flavorful rum balls.
