- Bacardi® Rum Balls
- Karo® Holiday Rum Balls
- Chocolate Rum Balls
Bacardi® Rum Balls
Makes 30 pieces1.5 cups vanilla wafer crumbs, about 50 cookies
1/4 cup 80-proof Bacardi® dark rum
1/4 cup honey
8-oz ground walnuts, about 2 cups
Cocoa and Pecan Rum Balls
Spiced Rum and Pecan Balls
Notes: NoraA probably used white rum and increased amount.
DirectionsCombine all ingredients except sugar; blend thoroughly.
Shape into small balls about one-inch (1-inch) in diameter; roll in the sugar.
Store in tightly covered container.
The Bacardi® Rum Balls recipe is from Bacardi® Imports, Inc, The Bacardi® Party Book (Miami: Bacardi & Company Limited, 1969), 29.
Karo® Holiday Rum Balls
Makes 54 pieces (4.5-dozen)
1.5 cups powdered sugar (divided use)
1 cup finely chopped pecans
1/4 cup cocoa powder
1/3 cup Karo® Light or Dark Corn Syrup
1/3 cup light or dark rum
DirectionsIn a large bowl, combine the crumbs, 1 cup powdered sugar, pecans and cocoa. Stir in corn syrup and rum until blended.
Shape into 1-inch balls. Roll in remaining 1/2 cup powdered sugar. Store in tightly covered container.
This recipe is from Karo® Syrup.
Chocolate Rum Balls
Makes 18 to 24 pieces
1 (16-oz) pkg vanilla wafers, finely crushed
2 cups confectioner's sugar + more for finishing
1/4 cup baking cocoa
2 cups finely chopped pecans
1 cup light corn syrup
1/2 cup rum
In a large bowl, combine the vanilla wafers, 2 cups of the confectioners' sugar and the baking cocoa; mix well.
Add the pecans, corn syrup and rum; stir until stiff.
Coat hands with confectioners' sugar. Roll the mixture into 1-inch balls; place on waxed paper and set aside for 1 hour. Then, roll the balls in confectioners' sugar.
Store between waxed paper layers in a tightly covered container.
This recipe is from the Junior League of Mobile, Inc, Bay Tables: A Collection of Recipes from the Junior League of Mobile (Nashville: Favorite Recipes Press, an imprint of FRP, 1999), 234.
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Page Last Updated 9 April 2015