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.
Mix together the vanilla wafer crumbs, confectioners sugar, coconut, pecans, allspice, cinnamon and lemon peel.
Add the corn syrup, lemon juice and rum to mixture.
Combine well and then form into about 24 1-inch balls.
Coat balls with granulated sugar; put about 1/4 to 1/3 cups of granulated sugar into a plastic bag and add the rum balls, a few at a time.
Shake bag gently until the balls are coated.
Store coated rum balls in a covered container for 5 to 7 days to develop flavor.
owl combine vanilla wafers and rum.
In a heavy saucepan
Combine wafers and next three ingredients.
Mix in pecans, syrup and rum.
Blend well.
Dust hands with sugar and shape dough into 1-inch balls.
Press pecans in top of each ball.
Let stand for 1 hour, then roll in sugar.
Store in tightly closed jar for 3 days.
Makes 5 dozen.
Mix together well in a bowl.
Cover in the fridge for 1/2 hour. (That's what we do in Australia.).
(Yours could probably sit in the bowl in the snow.).
Shape into balls and roll in coconut or chocolate sprinkles.
Mix all ingredients well and shape into balls the size of walnuts.
Roll in powdered sugar and store in tin.
Makes about 48 balls.
Preparation time:
20 minutes.
rom heat and stir in rum and confectioners' sugar until smooth
nto cream cheese; Mix in rum, water, cherries and graham wafer
inch (2. 5 cm) balls with your hands.
The
rownies in a bowl. Pour rum over brownies, let soak for
br>Mix corn syrup, and rum together.
Pour wet ingredients
dd the condensed milk and rum essence. Mix everything together really
he turbinado sugar and the rum.
incorporate the caro light
Soak raisins and rum in small bowl until raisins
ogether well.
add the rum a little at a time
Line airtight container with wax paper. Set aside. In large mixing bowl, combine wafers, granulated sugar and walnuts. Add butter and rum. Stir until well blended (mixture will be crumbly). Shape mixture into 1 inch balls. Roll balls in powdered sugar. Place on ungreased cookie sheets. Let stand for 1 hour. Reroll balls in powdered sugar before placing in prepared container. Store in refrigerator. The flavor of the rum balls improves after a few weeks' storage. Makes 2-1/2 dozen balls.
n the melted butter and rum.
Puree the almond paste
Dissolve coffee in rum and water in a bowl.
Add remaining ingredients and mix throughly.
Roll into balls, using a rounded teaspoonful of mixture for each.
Store in tightly covered container for several days.
Then roll in additional confectioners sugar.
Yields 4 dozen rum balls.
Place oat cereal, confectioners' sugar, cashews, almonds, coconut, and cocoa powder in a food processor; blend to an even crumb texture.
Stir rum and corn syrup together in a bowl; add cereal mixture. Stir until dough holds together. Add more rum if dough is dry. Form into balls and place on a plate.
Chill rum balls in the refrigerator for flavors to blend, at least 1 hour. Sprinkle with confectioners' sugar before serving.
Dissolve coffee in rum.
Add to remaining ingredients and mix in a large bowl.
Roll in balls using a rounded teaspoonful of mixture for each.
Store in tightly covered container for several days.
Then roll in additional confectioners sugar.
Makes about 4 dozen Rum Balls.