EASY RUM BALLS
Rum balls are an easy no-bake treat!
Provided by Libbie Remmel
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 8h25m
Yield 90
Number Of Ingredients 5
Steps:
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
- Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
- Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.
Nutrition Facts : Calories 52 calories, Carbohydrate 7.6 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 7.8 mg, Sugar 6.9 g
RUM BALLS
Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas-Audrey Larson, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
EASY RUM BALLS
LOL! Since this is a no bake recipe the rum balls are quite potent, and one surely needs a designated driver to eat them. Its been so long since I made them that I can't remember how many the recipe makes. Of course that may be a result of family and friends eating them as fast as they are made. When posting the recipe it made me post a number for the yield, hence the 24.
Provided by AcadiaTwo
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
- Add the corn syrup and rum. (mix well).
- Shape into 1-inch balls and roll in granulated sugar.
- Put into a tightly covered tin or metal container for at least 12-hours before serving.
- (cookies keep very well for 4-5 weeks).
Nutrition Facts : Calories 167.9, Fat 7, SaturatedFat 1.2, Sodium 59.1, Carbohydrate 24.9, Fiber 1, Sugar 9.7, Protein 1.3
HOLIDAY RUM BALLS
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield approximately 3 dozen
Number Of Ingredients 6
Steps:
- In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.
RUM BALLS
Steps:
- In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.
RUM BALLS
Steps:
- In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat.
RUM BALLS
Steps:
- 1 cup melted semisweet chocolate chips, 20 ground chocolate wafers, 1/2 cup finely chopped prunes, 1/2 cup confectioners' sugar, 1/4 cup rum and 1/4 cup condensed milk. Chill until firm, then shape into small balls. Roll in coarse decorating sugar.
RUM BALLS
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.
Provided by Matt Story
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h10m
Yield 24
Number Of Ingredients 5
Steps:
- Place vanilla cookies in a food processor and process into fine crumbs.
- Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
- Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
- Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
- Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g
CHOCOLATE RUM BALLS
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield about 2 dozen rum balls
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
- In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
- In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
- Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
- Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
- When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
CHOCOLATE RUM BALLS I
The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!
Provided by FARMLIFE
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 45m
Yield 48
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
- Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.3 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 38.3 mg, Sugar 2.3 g
RUM BALLS
These rum-infused brownie balls are perfectly-sized treats for adults.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
- 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 speed, 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
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
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
EASY CHOCOLATE RUM BALLS
Got the base ingredients from "The Spirit of Christmas - 20th Anniversary Edition" by Leisure Arts and tweaked it. Made a couple dozen, then added some cocoa powder. Made them SO much better. They're rolled in chocolate sprinkles to coat. They look so pretty and taste fantastic!
Provided by DHHosa
Categories Dessert
Time 40m
Yield 6 dozen
Number Of Ingredients 6
Steps:
- Run vanilla wafers through the food processor until turned to fine crumbs. Pour into a large mixing bowl.
- Run pecans through food processor until finely ground. Add to wafer brumbs in bowl.
- Add cocoa powder and mix thoroughly.
- Add honey and rum. Mix thoroughly.
- Make 1 inches balls with dough and roll in sprinkles.
- Store in an air-tight container for up to 1 week.
Nutrition Facts : Calories 939.7, Fat 65.7, SaturatedFat 7.6, Sodium 175.3, Carbohydrate 75, Fiber 9.1, Sugar 26.2, Protein 9.8
VANILLA RUM BALLS
This no bake and gift cookie is from www.MightyCool.com and these are - TO DIE FOR! Try 'em, they're ADDICTIVE! Make ahead, and store in an airtight container(we don't want the tantalizing vapors to vanish!) for at least a week, to enjoy these BEST! Pls. note- Brandy or Bourbon can be substituted for Rum. Also, pls. note - the yield is a guess. Honestly, I feel it depends to a gigantic extent on your power to resist these:)
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 30 rum balls
Number Of Ingredients 6
Steps:
- In a large bowl, sift together the cocoa and confectioners' sugar.
- In a food processor or blender crush/crumble the vanilla wafers.
- Add the crushed vanilla wafers to the sugar mixture and combine.
- Add the remaining ingredients.
- Form the mixture into 1 inch (2. 5 cm) balls with your hands.
- The balls should hold together easily and retain their shape.
- If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
- Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat.
- Have 'em on your cookie tray this year and watch 'em vanish before you know it!
CHRISTMAS RUM BALLS(OR BOURBON BALLS)
These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. This year I couldn't find the Vanilla wafers so I used chocolate and I like them even more. To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold
Provided by Bergy
Categories Dessert
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 6
Steps:
- Sift the cocoa with 1 cup sugar.
- Stir in the spiced rum mixed with the syrup.
- Add crushed vanilla wafers and nuts.
- Mix thoroughly.
- Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
- Store in a tin.
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