rom heat and stir in rum and confectioners' sugar until smooth
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
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.
Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
Add the corn syrup and rum. (mix well).
Shape into 1-inch balls and roll in granulated sugar.
Put into a tightly covered tin or metal container for at least 12-hours before serving.
(cookies keep very well for 4-5 weeks).
Crush nuts and wafers together.
Add cocoa, syrup and rum. Make small balls the size of walnuts and roll in powdered sugar. Let stand, then roll in powdered sugar again.
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.
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.
In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar.
Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.
In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
Shape the dough into 1-inch balls, then roll in the icing sugar.
Store rum balls in an airtight container for 2-3 days to develop the flavors.
Roll them again in icing sugar before serving.