An amazing '50s dress at Posh Girl Vintage Dresses

Wednesday, March 11, 2009

Belated Rum Ball Recipe

Before I forget, the lovely Bride-to-be Goldie of a Brides Golden Moments had her Birthday yesterday and she asked ages ago for my rum ball recipe so here it is! (Better late then never, especially when it comes to anything involving chocolate and rum as far as I'm concerned...)

1 1/2 cups finely chopped pecans (you can use walnuts, hazelnuts, or almonds)
1 12oz box of finely crushed nilla wafers
3/4 cup confectioners sugar
1/4 cup coca powder
3 tablespoons light corn syrup
1/2 cup of rum

1/8 cup of confectioners sugar to roll the balls in later

You can use a food processor to chop the nuts and nilla wafers (separately of course) but I find it therapeutic to do it by hand- especially the nilla wafers. The best way I've found to get the right consistency with the wafers by hand is to put them in 2 large freezer bags (like you would double bag heavy items at the grocery store) and then beat the crap out of them with a rolling pin for a bit. Once they're broken down then roll over them with the rolling pin until they are like coarse sand. Very good if you've had a long day at work or had to deal with un-helpful wedding vendors:)

Put your pecans and wafers into a bowl and add the confectioners sugar and coca powder and mix well. Add the corn syrup and rum and mix again making sure you get all the dry ingredients covered well.

Now prepare to get messy! Put your smaller bowl of confectioners sugar near by and as you form your rum balls roll them into the sugar to cover them. If you make the balls about 1in around this recipe should make about 48 balls (4 dozen). Put them in an airtight container and let them rest in the fridge for a day or 2 for best results. Kick back with a rum & coke, mojito or what ever your favorite rum drink might be (I like rum & spicey ginger beer with a slice of lime myself) and bask in the glow of your hard work. Enjoy! xxx

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