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Quick and easy to make without cooking. I also make these and package in pretty boxes to give as gifts at Christmas time. Not sticky and sweet like some other recipes.
Place the chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
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.
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.
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.Note: To crush the wafers, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks.
By Jodi from Aurora, CO
Treat for coconut lovers for Christmas.
Flavor of these candies improves after 24 hours. They can be made ahead and stored in refrigerator for several weeks.
Source: Eagle Brand Recipe
By Raymonde from North Bay, Ontario
Mix wafers, sugar, cocoa, and nuts. Add syrup and rum. Shape into balls and roll in confectionery sugar.
By Trudy from Springfield, IL
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Does anyone know how to make chocolate rum balls? We had them before and they were so good. Thanks for your help.
Danny from Florida
They sound intoxicating, but rest assured, the rich, chocolatey flavor is the only thing certain to put you over the legal limit +Prep time: 1 hourCook time: 1 day Ease of preparation: Easy
1 cup semisweet chocolate chips
20 chocolate wafer cookies (about half a 9-ounce box)
1/2 cup finely chopped pitted prunes (about 15 prunes)
1/2 cup confectioners' sugar
1/4 cup bourbon or 1/3 to 1/2 cup brandy
1/4 cup sweetened condensed milk
1/4 cup granulated sugar, or colored decorating sugars, for garnish Instructions Put chocolate in a microwave-safe bowl and microwave on medium power for a minute. Stir and repeat until the chocolate melts, about 3 minutes total depending on the power of your microwave. Next, put the melted chocolate in a heatproof bowl. Bring a saucepan filled with one inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Process the wafer cookies in a food processor until finely ground (you should have about 1 1/2 cups ground cookies). Alternatively, put cookies inside a heavy re-sealable plastic bag and crush by moving a rolling pin over the cookies. Stir the cookie crumbs, pitted prunes, confectioners' sugar, bourbon or brandy, and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Scoop a tablespoon or so of the mixture with a cookie or small ice cream scoop, roll each portion by hand into a smooth ball, and set onto a baking sheet or large plate.Store booze balls in an air tight container at room temperature for a day to allow the flavors to come together. Store balls in the refrigerator for a week or freeze for up to 1 month. To serve, put the sugar on a plate and roll the balls in it to coat. Serve at room temperature.
CHOCOLATE RUM BALLS
In large bowl, stir together:
1 c. finely chopped pecans
Dough will be very stiff. Shape into 1 inch balls. Roll in 1/2 cup confectioners' sugar or cocoa powder. Store in tightly covered container. Makes 4 dozen
Found on www.cooks.com
I made these again this Christmas for my hairdresser - needless to say I had to save a few for myself!! ENJOY!!
Mix: 1/3 c. powdered sugar 1/3 c. rum 3 T. corn syrup
1 T. oleo 1 c. melted semi-sweet chocolate chips
Stir in 2-1/2 c. vanilla wafer crums, and 1 c. chopped nuts - shape into balls. Roll in: 2 T. cocoa and 3 T. sugar, mixed.
Store where cool to ripen.
The recipe I use is from Mr. Food December 1999.
1 package (11 ounces) chocolate wafer cookies, finely crushed (I use the food processor)
1 1/2 cups finely chopped pecans
1/2 cup light corn syrup
1/4 cup light or dark rum
1/2 cup confectioners' sugar
In a large bowl, combine the crushed cookies and pecans; mix well. Stir in the corn syrup (I've found it's better to pour in a little, stir, then pour in more - it needs to be firm enough to hold in a ball.). Stir in rum until thoroughly combined. Place the confectioners sugar in a shallow dish. Roll the cookie mixture into 1-inch balls. Roll in the confectioners sugar until completely coated.
Serve, or store in an airtight container at room temperature until ready to serve. NOTE: These tend to absorb much of the confectioners sugar right after coating, so be sure to coat them heavily.
You might even want to coat them again just before serving. (I have found they actually have a better flavor the next day after the flavors have melded together.) These chocolate wafers are made by Nabisco and are thin cookies like lemon wafers used to be, no filling. Enjoy!