Christmas Rum Balls

• 2 tablespoons Cocoa Powder
• 1½ cups Confectioners Powdered Sugar
• ¾ cup Rum or Bourbon (Bacardi 151 recommended)
• 6 tablespoons Light Corn Syrup
• 2½ cups Crushed Vanilla Wafers
• 1 cup Broken Pecans

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 & 1 cup Confectioners Powdered Sugar. Combine Rum & Corn Syrup, & stir in. In separate container, add Vanilla Wafers & Pecans & 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 ¹/3 pound.

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