Rum Bourbon Balls Recipes
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.
FUDGY BOURBON BALLS
This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They'll keep for up to two weeks stored at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 8h15m
Yield 4 dozen balls
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
- In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
- Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.
GINGERBREAD RUM BALLS
This is the perfect recipe to make if you've got crumbs leftover after building a gingerbread house. Or you can use a package of gingersnaps ground up in the food processor or blender. The flavor of rum balls improves after they sit for a couple of days, so plan ahead if you're considering these for a holiday bash. They will last for two weeks or even longer if you store them airtight at room temperature. Rolling rum balls in confectioners' sugar gives you a soft, moist confection while using granulated sugar results in a crunchier texture. And if you'd rather skip the alcohol, you can substitute orange or apple juice for the rum. Just reduce the confectioners' sugar by a tablespoon or two, to taste.
Provided by Melissa Clark
Categories easy, quick, cookies and bars, dessert
Time 30m
Yield About 2 1/2 dozen balls
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess - you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
- In a separate large bowl, stir together confectioners' sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
- Roll dough into 1-inch balls, then roll in confectioners' sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 8 grams
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.
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.
BOURBON (RUM) BALLS (NO BAKE COOKIES)
These I make my request of my sis Lydia. Her favorite! I've also use walnuts. The food processor make this so very easy!
Provided by Rita1652
Categories Dessert
Time 15m
Yield 12-24 balls
Number Of Ingredients 7
Steps:
- Place wafers and pecans in food processor and pulse till crumbly.
- Add remaining ingredients and pulse till smooth.
- Shape into balls about 1 inch in diameter.
- Roll in powdered sugar and chill.
- This mixture is sticky, so keep finger and palms of hands dusted with sugar while shaping cookies.
- It helps if hands and kitchen is cool.
Nutrition Facts : Calories 147.7, Fat 6.6, SaturatedFat 0.6, Sodium 3.5, Carbohydrate 15.8, Fiber 1.1, Sugar 11.5, Protein 1
RUM / BOURBON BALLS
Yet another one of my sisters recipes. No bake Rum / Bourbon balls. We usually use gold rum. Prep time includes rolling the cookies, cooking time is time to set.
Provided by KJK 5
Categories Dessert
Time 59m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Crush Vanilla Wafers by putting in bag and smashing with a rolling pin or putting in a food processor or blender. Add Bourbon (your alcohol of choice) and set aside.
- Melt chocolate chips gradually eight in the microwave or over a double boiler.
- Add sweetened condensed milk to the melted chocolate, stir into the crushed cookie mixture.
- Roll into about 1" balls and then roll in the powdered chocolate milk mix. Place on a wax paper lined cookie sheet and allow to set.
- Store in a tin or tightly covered container and kept in the refrigerator for at least one week.
- They get better with age!
Nutrition Facts : Calories 1370.8, Fat 61.9, SaturatedFat 29.5, Cholesterol 23.1, Sodium 446.1, Carbohydrate 189.2, Fiber 9, Sugar 98.8, Protein 15
BOURBON (OR RUM) BALLS
Southern Christmas treat! As hard as it may be to not eat them immediately, the balls get better after they sit for a day or two.
Provided by Malriah
Categories Dessert
Time 10m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon (rum) until thoroughly combined.
- Shape into 1 inch balls.
- Pour granulated sugar in a pie plate then roll balls in the sugar.
- Store in an airtight container for up to 2 weeks.
- DOES NOT FREEZE WELL!
Nutrition Facts : Calories 837.4, Fat 37.1, SaturatedFat 5.6, Sodium 219.7, Carbohydrate 111.1, Fiber 5.2, Sugar 49.4, Protein 6.3
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