If rum balls don’t give you a warm feeling in your tummy I don’t know what will. This recipe comes from my Grandma. She made rum balls and bourbon balls every Christmas. I’ve taken pieces from each of her original recipes to create this recipe.
Note: I always melt my chocolate in the microwave. It is easier and you are not as likely to scorch the chocolate. Also, after the chocolate is melted and I’ve added the corn syrup and rum, I zap it a little extra in the microwave in the hopes it will take the edge off the rum. I don’t know if it actually does but it makes me feel better.
- 6 ounces semisweet chocolate chips
- 3 tablespoons corn syrup
- 1 box Nila wafers, crushed (that’s roughly 3 cups)
- ½ cup powdered sugar
- ½ cup rum (or whatever)
- 1/8 cup powdered sugar (or cocoa, or anything else to roll your cookies in)
Melt chocolate. Stir in corn syrup and rum. Combine wafer crumbs and powdered sugar. Add chocolate mixture. Chill about 30 minutes. Form into balls and roll in sugar. Store in air-tight container. They say to throw these in the fridge and let them mature a day or two. If you can do that, by all means do. I ain’t proud, I’ll take an immature rum ball.