Really Good Rum Balls Food

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.

EASY, FESTIVE (AND BOOZY!) RUM BALLS RECIPE

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.

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.

RUM BALLS

Steps:

• In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.

RUM BALLS

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

CHOCOLATE RUM BALLS (NO-BAKE)

Steps:

• In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
• Shape the dough into 1-inch balls, then roll in the icing sugar.
• Store rum balls in an airtight container for 2-3 days to develop the flavors.
• Roll them again in icing sugar before serving.

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.

REALLY GOOD RUM BALLS

Steps:

• Line trays with waxed paper; set aside.
• In a large bowl, whisk together icing sugar, almonds and bittersweet chocolate. Add 1/4 cup (50ml) of the rum and vanilla, stirring until moist; press together. Chill until firm enough to roll, about 15 minutes.
• Roll by rounded 1tsp (95ml) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
• Pour remaining rum into shallow bowl. Pour chocolate sprinkles into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly so chocolate sticks. Let dry on tray, about 1 hour. Refrigerate until firm.