Best Billie Sues Secret No Bake Rum Balls Recipes

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NO BAKE RUM BALLS



No Bake Rum Balls image

A holiday favorite! Try using brandy in place of the rum.

Provided by Refugio L.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 36

Number Of Ingredients 6

2 ½ cups crushed vanilla wafers
1 cup confectioners' sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
¼ cup rum

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.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 14.1 g, Fat 4.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 41 mg, Sugar 3.8 g

BILLIE SUE'S SECRET (NO BAKE) RUM BALLS



Billie Sue's Secret (No Bake) Rum Balls image

One of our Red Hat Society members would always bring these to share throughout the year, but was adamant about not letting anyone know her recipe. One day a few years later, I was at her sister's house and looking through her recipe box for a few recipes to include in a cookbook we were compiling as a fund raiser, and right there in plain sight was Billie Sue's Rum Ball recipe. And...you can bet your boots I not only copied it, but also included it in our cookbook.

Provided by Renée G. @DuchessofCork

Categories     Other Snacks

Number Of Ingredients 7

9 oz. vanilla wafers/cookies, or plain chocolate cookies
½ cup unsweetened cocoa powder
pinch of salt
1 (14 oz. can) sweetened condensed milk (i use borden's)
4 - 5 tablespoons rum, more or less (i use captain morgan's spiced rum)
1 teaspoon pure vanilla extract
¾ cup of granulated or powdered sugar, cocoa powder or chopped nuts, for rolling

Steps:

  • Set up a work station with a large Ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with ¾ cup of granulated or powdered sugar, cocoa powder or chopped nuts, for rolling. Place the cookies in Ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It's ok if there are some slightly larger pieces.
  • Add the crushed cookies, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands if it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk; if too wet, add a tablespoon or two of cocoa).
  • Scoop out a tablespoonful of mixture and roll into a 1 - 1 ½ inch ball, then roll in sugar, powdered cocoa or chopped/toasted nuts, until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
  • Allow to sit out overnight for rum balls to "get happy," then, store covered in refrigerator.
  • Store in fridge in closed container until ready to serve.

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