I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years).
Ingredients
- vanilla wafer cookies (such as Nilla): 1 box (12 ounce box)
- semisweet chocolate chips: 1 cup
- light corn syrup: 0.25 cup
- dark rum (such as Meyer's): 0.75 cup
- confectioners' sugar: 1 cup (plus more for dusting)
Metric Conversion
Stages of cooking
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Place vanilla cookies in a food processor and process into fine crumbs.
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Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
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Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
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Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
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Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.
