Emeril'S Rum Balls

Name: Emeril'S Rum Balls
Ingredients: 1 1/2 cups confectioners' sugar; 2 tablespoons cocoa powder; 1/2 teaspoon ground allspice; 1/2 cup dark rum; 2 tablespoons light corn syrup; 2 1/2 cups finely crushed vanilla wafers; 1 cup finely chopped toasted walnuts

7 ingredients

9 steps

Ingredients

1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped toasted walnuts

Directions

1

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice.
2

Stir in the rum and corn syrup.
3

Stir in the vanilla wafers and walnuts, and mix well.
4

Place in the refrigerator to firm up slightly, about 30 minutes.
5

(The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
6

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.
7

Using your hands, roll the balls in the confectioners' sugar, coating evenly.
8

Place on a baking sheet, cover with plastic wrap and refrigerate overnight.
9

Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.