Anns Rum And Brandy Balls Recipes

CLASSIC RUM BALLS RECIPE

Steps:

• Place toasted pecans in a food processor and process until fine. Be careful not to process so much they turn into pecan butter. Remove the pecans from the food processor.
• Add the vanilla wafers to the food processor and process until finely ground.
• Add the pecans back into the food processor along with the powdered sugar, cocoa, corn syrup, vanilla and rum. Process until mixture is thick and combined.
• Scoop 1 tablespoon size balls and roll between your hands. Roll in additional cocoa powder and/or powdered sugar. Store in an airtight container in the refrigerator for up to 2 weeks.

BOOZE BALLS

Steps:

• Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute. Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
• Process the cookies in a food processor until finely ground. (You should have about 1 1/2 cups ground cookies.) Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies.
• Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes.
• Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate. Roll each portion by hand into a smooth ball.
• Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together. Store the balls in the refrigerator for a week or freeze for up to 1 month. Roll in decorating sugars or wafer crumbs and serve.

BRANDY OR RUM BALLS

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

BRANDY BALLS

Steps:

• In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
• In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
• Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.

ANN'S RUM AND BRANDY BALLS

Steps:

• Mix ingredients, form small balls (the size of a marble or a little bigger).
• Roll the balls in powdered sugar.
• If the mixture is too sticky at first, put it in the fridge for a little while before forming balls.

BOURBON, BRANDY OR RUM BALLS

Steps:

• Mix all ingredients together well.
• Shape into balls.
• Roll in additional powdered sugar.
• Store in tin can.

RUM, BOURBON OR BRANDY BALLS

Steps:

• 1. Place Cocoa, powder sugar, pound cake crumbs, butter, cinnamon extract, and spices in processor. Give them a good spin a couple of times so they are evenly distributed. Add the alcohol of your choice. Process till it forms a ball. Wrap and place in the refrigerator for a few minutes. I let the dogs out at this time and made a cup of tea.
• 2. Cover a cookie sheet with waxpaper or parchment paper. Form the balls, just about walnut size. I used a small cookie scoop. Roll balls between your hands. Place on cookie tin between layers of waxpaper When finished place in refrigerator.