RUM BALLS

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This is from one of my favorite cookbooks, The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. When I was married, I made these for one of my ex's Oddfellow meetings. They went over quite well. Then I sent the recipe to a friend, who had his first batch...'appropriated.' The rum balls will keep several weeks in an airtight container, but I've never had them last that long. It's a simple and easy recipe to make, and goes well in both high-class and casual situations. Enjoy!

Provided by Sandaidh

Categories     Dessert

Time 20m

Yield 36 balls

Number Of Ingredients 6

1 cup vanilla wafer crumbs (chocolate cookie crumbs may be used if desired)
1 cup powdered sugar
1 1/2 cups finely chopped walnuts, divided
2 tablespoons light corn syrup
2 teaspoons cocoa powder
4 tablespoons rum

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.

Nutrition Facts : Calories 81.9, Fat 4.4, SaturatedFat 0.6, Sodium 20.3, Carbohydrate 9.5, Fiber 0.5, Sugar 3.7, Protein 1

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