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Chocolate Rum Balls

Chocolate Rum Balls	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 48

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum

Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners' sugar. Store in an airtight container several days to develop flavor. Roll again in confectioners' sugar before serving.

Note: Reviewers, please help us out and note the yield! Thanks!

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Reviews of Chocolate Rum Balls:

6-15 of 102 reviews   Next >>

  A cookie baker  Dec 13, 2010
Would make this again.
This recipe makes 32 generous 1" balls 5 stars

  Becky in Kelowna BC  Nov 11, 2010
Would make this again.
try something different with your rum balls, and make 3 diff sized balls ,rollin icing sugar, stack them like a snowman. I used cocktail toothpicks to hold them together, the frizz at the top gives him a hat. Decorate as a snowman if you
like and use as garnishes on your cookie platter.Surround with a bit of coconut or more rum balls. Adorable.
5 stars

  A cookie baker in Ohio/Georgia  Dec 6, 2009
Would make this again.
try whiskey or bourbon. both are also excellent flavors. also, you can use angel coconut instead of nuts. My mom in law used to also roll them in fine instant coffee for a different kind of flavor. These are a big hit in my group of family and friends. Good eating! 5 stars

  Barbara in Florida  Dec 5, 2009
Would make this again.
Double the rum. Yum, yum, yum! 5 stars

  A cookie baker in Vancouver, BC  Dec 27, 2008
Would not make this again.
The trick with ANY rum balls is to let them age for a minimum of 2 weeks. If you can hide them from the family, 3 or 4 weeks is even better. They taste awful if you don't age them, unless you really like the taste of rum!!!!I think the amount of nuts is to large and used about half that amount. I also used chocolate cookie crumbs and semi-sweet chocolate. Heat the syrup and add the rum to the warm syrup. Continue with the receipe, but I roll my rumballs in grated chocolate. Then store in an air-tight container between layers of wax paper for as long as you can. 1 star

  Karol in Connecticut  Dec 24, 2008
Would make this again.
These were a big hit with friends and family. I found that using a food processor to chop the waffers and the walnuts was very helpful. The rum could be little bit overpowering just depends what type of rum is used. Definately a crowd pleaser. 4 stars

  kristin in Alabama  Dec 24, 2008
Would make this again.
This is a great recipe! If you like the flavor of rum then it is PERFECT... however, if you never drink, you might want to do a batch at half power?... but I rarely had anyone say it was strong?... it made about 35 balls, not 48...
I used honey instead of corn syrup and topped of the sugar powder with a vanilla powder to add another flavor. I had to use a lite rum for this, but people usually use a dark b/c its sweeter. But taste the rum before adding to make sure it is a good rum. Cheap is not always the answer!
To top you can use cinnamon or a sprinkle of nutmeg, that is more for looks though.
I do suggest put the mix into the freezer for about 10-15min before rolling into balls. And make sure they are stored in the air tight container in the fridge for a few days.
But these, were a great hit & I will make them for years to come!
5 stars

  Bridget in Windsor, Ca  Dec 22, 2008
Would make this again.
Served the rum balls and had the comment'you could sell these!' 4 stars

  A cookie baker  Dec 22, 2008
Would make this again.
These are a tradition in our family & we've made them for years. They are a delicious, pop-able treat! 5 stars

  BakeMon in Not Good  Dec 22, 2008
Would not make this again.
A lot of work for something you would not feed to a stray dog. Just awful! 1 star

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