Rum Balls

Name: Rum Balls
Ingredients: 1 cup (225 ml) fine, dry cookie crumbs (Mom used ginger snaps); 1 cup (225 ml) sifted confectioner's sugar; 2 tbsp (30 ml). cocoa (use only if you substitute vanilla wafers for ginger snaps); 1/2 tsp (2 ml). ground cinnamon; 1/2 tsp (2 ml). ground ginger; 1 cup (225 ml) finely chopped pecans; 2 tsp (10 ml). corn syrup OR molasses; 1/4 cup (60 ml) dark rum; Additional confectioner's sugar and/or crushed pecans for rolling the balls in.

9 ingredients

14 steps

Ingredients

1 cup (225 ml) fine, dry cookie crumbs (Mom used ginger snaps)
1 cup (225 ml) sifted confectioner's sugar
2 tbsp (30 ml). cocoa (use only if you substitute vanilla wafers for ginger snaps)
1/2 tsp (2 ml). ground cinnamon
1/2 tsp (2 ml). ground ginger
1 cup (225 ml) finely chopped pecans
2 tsp (10 ml). corn syrup OR molasses
1/4 cup (60 ml) dark rum
Additional confectioner's sugar and/or crushed pecans for rolling the balls in.

Directions

1

Combine the first 6 ingredients.
2

Mix well.
3

Stir in the syrup or molasses and rum.
4

Shape into 1 inch balls with hands dusted with confectioner's sugar.
5

roll balls in sifted confectioner's sugar &/or crushed pecans.
6

Store in a covered jar in the refrigerator until ready to serve.
7

Combine the first six ingredients.
8

Mix well.
9

Stir in the syrup or molasses and the rum.
10

Shape into 1 inch balls with hands dusted with onfectioner's sugar.
11

Roll balls in confectioner's sugar or crushed pecans.
12

Store in a covered jar in the refrigerator until ready to serve.
13

Replace the rum in the above recipe with 1/4 cup (60 ml) brandy and replace the ginger snaps with vanilla wafers.
14

Follow the same instructions.