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Christmas: Rum Balls




Source of Recipe


Food Network: Emeril Lagasse


List of Ingredients




-1 1/2 cups confectioners' sugar
-2 tablespoons cocoa powder
-1/2 teaspoon ground allspice
-1/2 cup dark rum
-2 tablespoons light corn syrup
-2 1/2 cups finely crushed vanilla wafers
-1 cup finely chopped, toasted walnuts



Recipe



-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.