Nanas Rum Balls Recipes

RUM BALLS

Steps:

• Crush weetbix to a fine consistency.
• Sprinkle rum over weetbix.
• Add remaining ingredients and stir well to combine.
• Roll into small balls and coat by rolling in additional coconut.
• Place balls on a tray lined with baking paper and place in fridge for at least a couple of hours to set.
• Store in the fridge in an airtight container and enjoy cold or at room temperature.
• Serve dusted with cocoa (optional).

NANAS RUM BALLS

Steps:

• 1. Crush vanilla wafers in processor.
• 2. Add crushed nuts. Then add remaining ingredients (except powdered sugar for rolling) and mix well.
• 3. Form into 1 inch balls and roll in powdered sugar to completely coat. (you can also roll them in cocoa or dip them in melted chocolate)
• 4. Store in airtight container. FYI: the longer they sit the stronger they become

NANA'S DECADENT RUM BALLS

Steps:

• Crumble the fruit cake (I blitzed mine in the food processor for a few seconds) and place in a large bowl
• Pour rum over fruit cake and allow to soak in for a minute or so. Mix through.
• Melt chocolate in the microwave in 30 second increments, stirring in between. Pour melted chocolate into crumbled fruit cake
• Pour chocolate over fruit cake mixture and stir through thoroughly. You will notice the mixture start to come together
• Take tablespoons of the mixture and roll into small balls
• Place each ball into a bowl of the chocolate sprinkles and coat
• Refrigerate for at least 2 hours to set before enjoying

RUM BALLS

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• 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.
• 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.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• 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.

EASY RUM BALLS

Steps:

• Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
• Add the corn syrup and rum. (mix well).
• Shape into 1-inch balls and roll in granulated sugar.
• Put into a tightly covered tin or metal container for at least 12-hours before serving.
• (cookies keep very well for 4-5 weeks).

BEST EVER RUM BALLS

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.