BEST CLASSIC RUM BALLS RECIPE
This is the best classic rum balls recipe you can find around and can be made in no time all year round when you have leftover cake or for the holidays
Provided by The Bossy Kitchen
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/180C.
- Place the walnuts on a baking tray and roast them for about 8 minutes, or until fragrant and lightly brown.
- Let nuts cool, chop them with a knife, or toss them in a food processor until they are finely chopped.
- Place them in a big bowl.
- Process the graham crackers in a food processor until finely ground. If you do not have a food processor, place them in a bag and crush them with a rolling pin or a bottle.
- Add them to the nuts.
- In a small pot, place butter, heavy cream, sugar, and cocoa and bring to a boil without simmering them. Remove and set aside to cool.
- Add the rum or the rum flavor.
- Pour the mixture over the dry ingredients. Mix everything very well.
- If the mixture is soft, place it in the refrigerator for about 30 minutes.
- Using your hands, form 1 inch balls and toss them in granulated sugar, coconut flakes, chocolate sprinkles, etc.
- Place the rum balls in the refrigerator overnight in an airtight container.
- Optional: stick a pitted cherry from the syrup in the middle of the ball, or an almond, then toss in sugar.
- Serve cold.
Nutrition Facts : Calories 304 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 86 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CLASSIC RUM BALLS RECIPE
These Easy Rum Balls are a classic no bake Christmas recipe. Boozy truffles with cookies and cocoa - these are super delicious and perfect any way you coat them!
Provided by Dorothy Kern
Categories Dessert
Time 1h
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 39 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 4 g
EASY, FESTIVE (AND BOOZY!) RUM BALLS RECIPE
If you'd like to gift rum balls, you may want to pick up a set of Mini Foil Wrappers, which are perfect for rum balls or truffles or chocolate-dipped peanut butter balls or anything else similarly sized. A #100 scoop is also particularly helpful for shaping, though you absolutely can use a teaspoon or simply your hands to pinch of portions of the dough and roll into balls.
Provided by Alexandra Stafford
Categories Cookie
Time 30m
Number Of Ingredients 5
Steps:
- Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don't catch the blade at this step, but they'll eventually end up getting pulverized, so don't worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
- Add confectioners' sugar, cocoa and corn syrup and pulse till combined. Add the 1/3 cup rum and pulse to combine. If necessary, slowly add more rum to the food processor until the mixture comes together and forms a mass around the blade or holds together when you pinch it.
- Using a teaspoon or a #100 scoop, scoop out balls from the processor, roll them gently with your hands into irregular-shaped balls, and drop them into a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer balls to an airtight storage container until you are ready to serve them. Store in the fridge or freeze for up to 3 months. Bring to room temperature briefly before serving.
RUM BALLS
These rum-infused brownie balls are perfectly-sized treats for adults.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
- Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
- Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
- Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
BEST EVER RUM BALLS
I've made rum balls for many years. Last year, I was given this recipe. I don't make them with cocoa any more.
Provided by Dustbunni
Categories Dessert
Time 20m
Yield 48 rum balls
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double boiler.
- Stir until smooth and remove from heat.
- Stir in corn syrup
- Stir in rum.
- In a separate bowl, combine the dry ingredients.
- Drizzle the chocolate mixture over the crumb mixture.
- Stir until everything is well combined.
- Shape into 1 inch balls.
- Roll in powdered sugar.
- Store in an airtight container for at least five days before serving to develop flavor.
VANILLA RUM BALLS
This no bake and gift cookie is from www.MightyCool.com and these are - TO DIE FOR! Try 'em, they're ADDICTIVE! Make ahead, and store in an airtight container(we don't want the tantalizing vapors to vanish!) for at least a week, to enjoy these BEST! Pls. note- Brandy or Bourbon can be substituted for Rum. Also, pls. note - the yield is a guess. Honestly, I feel it depends to a gigantic extent on your power to resist these:)
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 30 rum balls
Number Of Ingredients 6
Steps:
- In a large bowl, sift together the cocoa and confectioners' sugar.
- In a food processor or blender crush/crumble the vanilla wafers.
- Add the crushed vanilla wafers to the sugar mixture and combine.
- Add the remaining ingredients.
- Form the mixture into 1 inch (2. 5 cm) balls with your hands.
- The balls should hold together easily and retain their shape.
- If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
- Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat.
- Have 'em on your cookie tray this year and watch 'em vanish before you know it!
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