rownies in a bowl. Pour rum over brownies, let soak for
ogether well.
add the rum a little at a time
Form into small balls.
Coat with confectioners sugar.
Place on cookie sheet; cover with plastic wrap and let sit 24 to 48 hours.
These are easier and use fewer ingredients than Holiday Rum Balls.
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
Mix wafer crumbs with 1 cup of the confectioners sugar, pecans and cocoa and cherries.
Stir in rum and corn syrup.
Shape into 1-inch balls.
Roll balls on remaining sugar.
Store in tightly covered container. Refrigerate.
In a large bowl, combine wafer crumbs, 1 cup sugar, walnuts, rum, corn syrup and butter.
Knead together; roll into 1-inch balls and then coat in remaining confectioners sugar.
Arrange on a baking sheet.
Cover well with plastic wrap and let sit for 48 hours.
Serves enough for a party.
Mix crumbs with 1 cup of the confectioners sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape into 1-inch balls. Roll in remaining sugar.
Store in tightly covered container. Makes about 4 1/2 dozen.
Combine first seven ingredients and stir until completely blended.
After blending ingredients, form mixture into balls and place on a wire rack; let them rest 30- 40 minutes.
Then, roll each ball in powdered sugar.
Store in a tightly closed container in the refrigerator.
*NOTE*These taste better if you make them several days before serving.
Melt chocolate bits in double boiler over hot water.
Remove from heat.
Stir in corn syrup and whiskey.
Combine wafer crumbs, sugar and chopped nuts.
Add to chocolate mixture.
Mix well and let stand 30 minutes.
Form into 1-inch balls and roll in granulated or confectioners sugar.
Place in covered container and let ripen for several days.
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
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
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.