Tropical Rum Balls Food

BEST CLASSIC RUM BALLS RECIPE

Steps:

• Preheat oven to 350F/180C.
• Place the walnuts on a baking tray and roast them for about 8 minutes, or until fragrant and lightly brown.
• Let nuts cool, chop them with a knife, or toss them in a food processor until they are finely chopped.
• Place them in a big bowl.
• Process the graham crackers in a food processor until finely ground. If you do not have a food processor, place them in a bag and crush them with a rolling pin or a bottle.
• Add them to the nuts.
• In a small pot, place butter, heavy cream, sugar, and cocoa and bring to a boil without simmering them. Remove and set aside to cool.
• Add the rum or the rum flavor.
• Pour the mixture over the dry ingredients. Mix everything very well.
• If the mixture is soft, place it in the refrigerator for about 30 minutes.
• Using your hands, form 1 inch balls and toss them in granulated sugar, coconut flakes, chocolate sprinkles, etc.
• Place the rum balls in the refrigerator overnight in an airtight container.
• Optional: stick a pitted cherry from the syrup in the middle of the ball, or an almond, then toss in sugar.
• Serve cold.

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.

TROPICAL RUM BALLS

Steps:

• 1. In a food processor or electric chopper, blend up Vanilla Wafers until it reaches a mealy consistency. In a bowl mix together the crushed Vanilla wafers, the cocoa powder, corn syrup and rum.
• 2. You should have a nice, firm, slightly sticky dough. If the dough is too dry and won't form add a tiny bit more corn syrup, or if too moist & sticky and are hard to form, add a little more crushed vanilla wafers. Roll the dough into walnut sized balls and then roll in the coconut flakes until coated.
• 3. This makes about 2 dozen balls.Cover and refrigerate until serving. The longer they sit the stronger they get!

HOLIDAY RUM BALLS

Steps:

• In a large bowl, mix confectioners' sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture., Shape into 1-in. balls. Roll in additional confectioners' sugar. Store in an airtight container.