Rum Balls I Food

RUM BALLS

Steps:

• 1 cup melted semisweet chocolate chips, 20 ground chocolate wafers, 1/2 cup finely chopped prunes, 1/2 cup confectioners' sugar, 1/4 cup rum and 1/4 cup condensed milk. Chill until firm, then shape into small balls. Roll in coarse decorating sugar.

CHOCOLATE RUM BALLS I

Steps:

• In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
• Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

GINGERBREAD RUM BALLS

Steps:

• In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess - you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
• In a separate large bowl, stir together confectioners' sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
• Roll dough into 1-inch balls, then roll in confectioners' sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.

NO BAKE RUM BALLS

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.

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.

RUM BALLS

Steps:

• In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat.

RUM BALLS

Steps:

• Combine cookie crumbs, sugar, 1 cup chopped walnuts, corn syrup, rum and cocoa.
• Mix well.
• Form into 1 inch balls.
• Roll balls in reserved walnuts.
• Set aside to air dry for about an hour.
• Store in an airtight container.

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:

• 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.

BEST RUM BALLS (AMERICA'S TEST KITCHEN)

Steps:

• Place the butter and chocolate in a small saucepan over low heat. When melted, stir until smooth and set aside to cool until warm.
• Meanwhile, combine the wafers, sugar, cocoa, pecans and salt in a large mixing bowl. Note that any lumps can be worked out once the wet ingredients are added.
• Once the chocolate/butter mixture is cooled, transfer it to the bowl of a food processor (no need to wash it after grinding the wafers and nuts). Break the almond paste into small pieces and add it to the chocolate mixture. Process until smooth, about one minute. Add the sour cream and process until well combined, about 20 seconds. Transfer to the large bowl containing the dry ingredients. Add the rum and stir until the mixture is smooth and homogeneous, about two minutes. Refrigerate until firm, at least an hour and up to overnight.
• Form the mixture into one-inch balls and roll in chocolate sprinkles. Place on a parchment or wax paper-lined baking sheet and refrigerate until very firm, about one hour. Transfer to covered containers and allow flavors to mature for three days and up to two weeks. Remove from refrigerator about 20 minutes before serving.

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.

VANILLA RUM BALLS

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!