EMERIL'S RUM BALLS
Make and share this Emeril's Rum Balls recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 45m
Yield 66 balls
Number Of Ingredients 7
Steps:
- Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice.
- Stir in the rum and corn syrup.
- Stir in the vanilla wafers and walnuts, and mix well.
- Place in the refrigerator to firm up slightly, about 30 minutes.
- (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.
- Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.
- Using your hands, roll the balls in the confectioners' sugar, coating evenly.
- Place on a baking sheet, cover with plastic wrap and refrigerate overnight.
- Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
BEST EVER RUM BALLS
I've made rum balls for many years. Last year, I was given this recipe. I don't make them with cocoa any more.
Provided by Dustbunni
Categories Dessert
Time 20m
Yield 48 rum balls
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double boiler.
- Stir until smooth and remove from heat.
- Stir in corn syrup
- Stir in rum.
- In a separate bowl, combine the dry ingredients.
- Drizzle the chocolate mixture over the crumb mixture.
- Stir until everything is well combined.
- Shape into 1 inch balls.
- Roll in powdered sugar.
- Store in an airtight container for at least five days before serving to develop flavor.
RUM BALLS
To make these holiday party standbys, you have to first bake a batch of brownies, then break them into bits, flavor them with rum, and roll them into balls. A generous coat of sanding sugar provides a sparkly finish.
Yield makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with cooking spray.
- Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally.
- Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
- Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low, pour in rum, and mix until crumbs start to come together to form a ball.
- Shape into 1-inch balls and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container up to 1 week.
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