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Cocoa Rum Balls
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This delicious smooth confection is an impressive dessert for the holidays. A half cup of orange juice plus one teaspoon of freshly grated orange peel can be substituted for the rum in this recipe.
Yields 4 dozen.
1 (12 ounce) package vanilla wafers, crushed
1-1/2 cups chopped nuts
3/4 cup confectioners' sugar
1/4 cup cocoa
1/2 cup light rum
3 tablespoons light corn syrup
1/8 cup confectioners' sugar
In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar.
Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.
Makes 24 servings
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