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Rum Balls

Source of Recipe

From "Some Day You'll Thank Me for This" by Gayden Metcalfe


Recipe Introduction

"A charming but out-of-print cookbook, Biscuits, Spoon Bread and Sweet Potatoes, by Bill Neal, refers to rum balls as an indispensable part of every Southerner's Christmas, adding, 'Also, some children feign inebriation after eating a couple of these.' Unlike some more exotic ingredients, 'nillas are easy to get down here."

List of Ingredients

â—¦ ½ pound vanilla wafers
â—¦ 1 cup chopped nuts
â—¦ 2 tablespoons cocoa
â—¦ 1 cup light corn syrup
â—¦ ¼ cup rum
â—¦ Confectioners' sugar



Recipe

Crush the vanilla wafers fine. Mix the crumbs with the nuts, cocoa, corn syrup, and rum until they form a firm paste.

Dust the palms of your hands with sugar and shape into small balls (about 1 inch). Allow to dry for about an hour, then roll in more sugar.

Store the rum balls in an airtight container for several hours. Just before serving, roll in sugar again.

Makes about 30 balls