Time 20m Number Of Ingredients 7 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.
Yield 36 Number Of Ingredients 6 Steps:
In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended. Form dough into 2 inch balls and roll in confectioners’ sugar. Store in covered tin.
Time P3DT5m Yield 24-36 rum balls Number Of Ingredients 7 Steps:
Mix together all ingredients. Roll into 1-inch balls. Roll in the additional confectioner’s sugar. Cookies are best if made several days before serving. Store in a cool place in an airtight container.
Time 8h25m Yield 90 Number Of Ingredients 5 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.
