Yield Makes 4 dozen Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack. Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball. Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
Time 20m Yield 60 Number Of Ingredients 6 Steps:
In large bowl, mix crushed cookies, almonds and 2 cups powdered sugar. Stir in rum and corn syrup. Shape mixture into 1-inch balls. In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Store in tightly covered container at least 5 days before serving to develop flavor but no longer than 4 weeks.
Time 40m Yield 3-1/2 dozen. Number Of Ingredients 8 Steps:
Mix together wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners’ sugar or wafer crumbs. Store in an airtight container.
Time 44m Yield 40 pieces Number Of Ingredients 7 Steps:
In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won’t hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.
Yield about 2 1/2 dozen Number Of Ingredients 4 Steps:
In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners’ sugar. Dust your hands lightly with confectioners’ sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner’s sugar to coat.
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.
Time P2DT30m Yield 24 Number Of Ingredients 7 Steps:
In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners’ sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners’ sugar. Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners’ sugar before serving.
Time 20m Yield 48 rum balls Number Of Ingredients 7 Steps:
Melt chocolate chips in a double boiler. Stir until smooth and remove from heat. Stir in corn syrup Stir in rum. In a separate bowl, combine the dry ingredients. Drizzle the chocolate mixture over the crumb mixture. Stir until everything is well combined. Shape into 1 inch balls. Roll in powdered sugar. Store in an airtight container for at least five days before serving to develop flavor.
Time 30m Yield about 2-1/2 dozen. Number Of Ingredients 7 Steps:
In a large bowl, mix confectioners’ sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture., Shape into 1-in. balls. Roll in additional confectioners’ sugar. Store in an airtight container.
Time 20m Yield 2 dozen, 24 serving(s) Number Of Ingredients 6 Steps:
Sift the cocoa with 1 cup sugar. Stir in the spiced rum mixed with the syrup. Add crushed vanilla wafers and nuts. Mix thoroughly. Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain. Store in a tin.
