Heidis Rum Balls Recipe 455 Food

HOLIDAY RUM BALLS

Steps:

• In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

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).

HEIDI'S RUM BALLS RECIPE - (4.5/5)

Steps:

• Crush the vanilla wafers and pecans together in a zip-lock bag. Set aside. Sift the brown sugar and icing sugar mixture together in a large bowl. Add the dashes of cinnamon and nutmeg. Set aside 1/4 cup of the icing sugar for the end. Measure the spiced rum and mix the corn syrup together well, then pour into the sugar mixture. Add the crushed vanilla wafers and pecans. Mix thoroughly. Place mixture in freezer for 15 to 20 minutes to firm up. Shape mixture into walnut sized balls and dredge with remaining icing sugar. Store in airtight container or zip-lock bag. **Make at least 4-5 days before you want to serve. This will allow them to ferment for best results***