Sunday Food: Rum Balls

4:04 am in Food by Ruth Calvo

Rum Balls

(Photo courtesy of Michael Allen Smith at flickr.com.)

Halloween is coming, and we ran across a cookie that had to be second cousin to rum balls, so for a big costume party coming up, I am inspired to make up a batch of rum balls.  They’re something to make ahead of time since they get better as they age.

Ingredients:

  • 1 cup chocolate chips or chopped chocolate
  • 3 tbsp light corn syrup
  • 1/2 cup rum
  • 2.5 cups crushed wafers (about one 10-ounce box)
  • 1 cup powdered sugar, divided
  • 1 cup finely chopped nuts

Preparation:

1. Place the chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.

2. Once the chocolate is melted, add the corn syrup and rum and stir until well-combined. Stir in the wafer crumbs, 1/2 cup powdered sugar, and chopped nuts. Place the mixture in the refrigerator until it is firm enough to shape, about 1 hour.

3. Using a teaspoon, roll the candy into small balls between your palms. Place the remaining 1/2 cup powdered sugar in a small bowl, and roll the balls in the sugar. (Alternately, the balls can be rolled in chopped nuts or cocoa powder).

4. Place the rum balls in an airtight container and refrigerate them to age them for several days. Rum balls can be stored for an additional 2-3 weeks, and many people feel they are better the longer they are aged, so they are a great make-ahead treat. Store the balls in the refrigerator, and let them come to room temperature before serving.

Hope you enjoy and share these.   A couple of dots of red and white on them should make interesting little faces, to carry out that Halloween theme.

And just for fun, Niagara Falls Friday morning, mist reflecting rainbows.

Horseshoe Falls, at Niagara Falls