Rum Balls

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From Preppy Kitchen
in American, Breakfast, Christmas, Desserts & Treats, Preppy Kitchen

Yield

50 Balls

Rating

Ingredients (Yield: 50 Balls)

250g vanilla wafer cookies
135g Pecans
120g powdered sugar
2 tbsp cocoa powder
½ tsp salt
80ml Dark Rum
2 tbsp Corn Syrup

Instructions

1.In the bowl of a food processor, add the nilla wafer cookies. Process for about 10 to 15 seconds, breaking up any large pieces until fine crumbs form. Transfer them to a large bowl.
2.Place the pecans in the bowl of the food processor. Pulse 8 to 10 times until the pecans are finely chopped. Transfer to the large bowl with the nilla wafer crumbs.
3.To the cookie mixture, sift the sugar, cocoa powder, and salt over top.
4.In a small bowl, whisk together the rum and corn syrup until combined. Add the rum mixture to the dry ingredients and mix together with a spatula until the mixture is moistened evenly and holds together when squeezed. If there’s any dry pocket, just pour a splash of rum in and mix.
5.Use a tablespoon to scoop out enough of the mixture to make a ball that’s just over an inch in diameter. Roll in the palms of your clean hands to make a smooth ball. Repeat with the remaining mixture.
6.Roll the rum balls in more powdered sugar, cocoa powder, wafer crumbs, or finely chopped pecans to coat. Rum balls can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months. They taste better after aging for a few days.

Notes

If you don’t have a food processor: You can crush the wafers in a zip-top plastic bag using a rolling pin. The pecans can be finely chopped by hand.

If the dough has dry pockets: Add an additional splash of rum and continue mixing until the dough holds together when squeezed.

Use a cookie scoop. To quickly form equal-sized balls, use a small cookie scoop to portion the dough. A #60 scoop (about 1 tablespoon volume) works well.

Roll the balls in a coating immediately: The coating adds flavor and visual interest and prevents the balls from sticking together when stored. It’s also important to coat them immediately so the coating actually sticks to the balls.

How to Store

Store rum balls in an airtight container at room temperature for up to 2 weeks. They don’t need to be refrigerated, but you can definitely do so if you like. Refrigeration will extend their shelf life by another week or so.

You can freeze them for up to 3 months. Place the rum balls on cookie trays and flash freeze until solid. Then, store them in a freezer bag or freezer-safe container. Thaw for a few hours in the refrigerator to soften them before enjoying. If they are rolled in cocoa powder or powdered sugar, I like to reroll them once defrosted.

Frequently Asked Questions

Can I make these without nuts?
Yes, though the texture will be quite different. Try adding an extra 2 cups of crushed cookies (142 grams) in place of the pecans. You may need a little bit more crushed cookies or liquid to get the mixture to the right consistency, so adjust accordingly.

Can I make these without alcohol?
Yes, to make an alcohol-free version, replace the rum with water, orange juice, cranberry juice, apple juice, or cold brewed coffee. You can add a teaspoon of vanilla extract or rum extract as well. The flavor of the balls will be different, but still delicious! And remember that you will need to store them in the refrigerator, as they will not have any alcohol to preserve them.

Can I make these ahead of time?
Yes! In fact, I recommend making the rum balls at least 2 days in advance. This gives the flavors time to meld and deepen. Up to 1 week ahead is ideal.

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