Christmas Rum Balls

Recipe by Linda W.
Conversions edited by Rusty

Ingredients:

10 g Cocoa Powder
180 g Confectioners Powdered Sugar
180 ml Rum or Bourbon (Bacardi 151 recommended)
90 ml Light Corn Syrup
600 ml Crushed Vanilla Wafers
150 g Broken Walnuts

Directions:

VERY IMPORTANT
AT NO TIME SHOULD WATER BE USED AS A SUBSTITUTE FOR THE RUM, ESPECIALLY ON THE HANDS DURING THE FINAL STAGE.

Sift together Cocoa & 120 g Confectioners Powdered Sugar. Combine Rum & Corn Syrup, & stir in. In separate container, add Vanilla Wafers & Walnuts & mix thoroughly. Now mix all ingredients. Roll mixture into small balls. To prevent the mixture from drying in your hand & in bowl, add a few drops of Rum. Roll each ball in the remaining Confectioners Powdered Sugar & store in an airtight container in freezer for a week to ripen. Makes about 150 grams.

Rum Balls Must Be Kept In Freezer & can last over 1 year in freezer.

Have a Very Merry Christmas & a Happy New Year!
Linda W.