Rum Balls

Friday, December 19, 2008

Rum Balls

Consider this the beginning of a whirlwind of recipes. I am back in full force and I have found a ton of recipes I want to try over the next few DAYS. Wish me luck in my quest to achieve a ratio of baked goods to days (baked goods:days) higher than ever before.

Rum balls are first in this crazy quest. They are perfect for the holidays and make great gifts, plus they are really easy to make and don't even require baking. There are all kinds of variations on these, sometimes with bourbon or even maple syrup instead of the rum, and sometimes with instant coffee instead of cocoa, and sometimes with chocolate wafers or gingersnap cookies instead of the vanilla wafers. You could go crazy making combinations and permutations. Or you could stick with this Marni-tested and approved recipe for rum balls. Since they are made a few days ahead, the rum has time to really flavor the balls and by the time you bite into one, you'll need a designated driver for sure!

Rum Balls

Recipe by Myra Sable in Elegant Entertaining Cookbook

These you just mix, roll into balls, and store for three days before serving. Everything that goes into them is so sinfully good they don't need heat.

1/2 lb. vanilla wafers, crushed

1 cup confectioner's or icing sugar

2 tablespoons cocoa

1 cup finely chopped pecans

1/4 cup light corn syrup

1/4 cup rum

Confectioner's or icing sugar

60 pecan halves, optional

1. In a large bowl combine wafer crumbs, sugar, and cocoa. Add chopped nuts, syrup, and rum; stir until well blended and stiff.

2. Shape into 1 inch (2.5 cm) balls. Let stand 1 hour.

3. Roll each ball in confectioner's sugar to coat and press a pecan half into each ball, if desired.

4. Store in a tightly covered container in a cool, dry place. Set aside 3 days before serving to allow flavors to mellow.