Rum Balls
Ingredients
- 1 package vanilla wafers
- 2 cups finely ground pecans
- 4 tbsp cocoa powder unsweetened
- 1 (12 oz) package miniature semi-sweet chocolate chips
- 1 cup white Karo Syrup
- 1/2 cup rum (or more to taste)
- Powdered sugar to coat the dough
Step-by-Step Instructions
- Finely crush the vanilla wafers and pecans (easiest in the food processor).
- In a large bowl, combine the wafers, pecans, cocoa, and chocolate chips (the miniature chocolate chips work best in this recipe). Stir in the corn syrup and rum; mix well into a thick dough.
- Using your hands, make small balls about the size of a walnut and place on wax or parchment paper, making sure to leave room in between the rum balls.
- Let the balls rest for one hour, then roll them through the powdered sugar to coat. Store in an airtight container.
Common Problems and Solutions
Q: Why is my dough too dry and crumbly?
A: Add rum one tablespoon at a time until the mixture holds together when pressed. The moisture content of vanilla wafers can vary by brand.
Q: Can I make these ahead of time?
A: Absolutely! Rum balls actually taste better after sitting for a day or two as the flavors meld. Store them in an airtight container for up to 2 weeks.
Tips and Techniques
Coating your hands with granulated sugar or using thin plastic gloves makes rolling the sticky dough much easier. For a stronger rum flavor, increase the rum to 3/4 cup. These freeze beautifully for up to 3 months.
Ingredient Substitutions
- rum: rum extract (1-2 tsp) plus water to equal 1/2 cup
- vanilla wafers: graham crackers
- pecans: walnuts or almonds
Equipment Needed
- Food processor (for crushing wafers and pecans)
- Mixing bowl
- Wax paper or parchment paper
Historical Context
No-bake rum balls became popular in the American South during the mid-20th century as an easy holiday treat that required no oven space during busy baking seasons. The addition of chocolate chips is a Louisiana twist on the traditional recipe.
