Kid Friendly Rum Balls Food
CHOCOLATE CHERRY KID FRIENDLY RUM BALLS
My family has been making these rum balls for as long as I can remember. We use light cream cheese (which MUST be block style as it is firmer than tub style) to make them lower in fat, and rum extract as that is what we prefer. My mom always let my brother and I cover the rum balls in the chocolate sprinkles which was a highlight of the holiday preparations
Provided by LUv 2 BaKE
Categories Candy
Time 45m
Yield 80 serving(s)
Number Of Ingredients 8
Steps:
- Chop up maraschino cherries, set aside.
- Beat cream cheese with food processor or wooden spoon.
- Melt chocolate and butterscotch chips in microwave on medium power for 1 minute at a time until melted; stir lots after each minute to make sure you don't burn it.
- Beat chocolate mixture into cream cheese; Mix in rum, water, cherries and graham wafer crumbs.
- (the amount of water depends on the type of cream cheese you use, if using light add the minimum amount of water).
- Refrigerate for 30 minutes.
- With your hands, roll out about one teaspoon of the mixture at a time into balls.
- Put chocolate sprinkles in a small bowl (such as a cream cheese container), roll rum balls in the sprinkles one at a time.
- Store in refrigerator.
- If you are making these for a gathering/occasion, roll the rum balls the day before or day of, They do keep for about 2 weeks in the fridge, but at that time the chocolate sprinkles do soften slightly.
- Yield: about 80 rum balls.
Nutrition Facts : Calories 42, Fat 2.3, SaturatedFat 1.4, Cholesterol 2.4, Sodium 30.6, Carbohydrate 5, Fiber 0.2, Sugar 3.5, Protein 0.6
RUM BALLS
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.
Provided by Matt Story
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h10m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g
NO BAKE RUM BALLS
A holiday favorite! Try using brandy in place of the rum.
Provided by Refugio L.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 36
Number Of Ingredients 6
Steps:
- In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
- Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 14.1 g, Fat 4.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 41 mg, Sugar 3.8 g
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