Rum Balls (or Brandy Balls, or Whatever…)
I discovered a new-ish recipe for these, mostly because I wanted something that doesn’t require purchasing a whole jar of light corn syrup in order to use 3 tbs. or whatever. And because I don’t really much like to bake.
(Although, by the way, you can do a fairly one to one substitution with honey or maple syrup from one of the typical recipes you’ll find with any ordinary search…)
These are not much like most of the rum balls you’ll find. They are also more decadent and, IMO, tastier. On the other hand, they do not have all the nice dried fruit goodness, and are generally less “good for you” than the typical recipe…
I adapted it from this recipe, but it’s honestly going to be really flexible…
Chocolate Rum Balls (recipe easily doubled)
- In a large bowl, mix: 2 cups ground vanilla wafers, graham crackers, or gingersnaps (About a 9 oz. box worked well for this) and 1 cup ground nuts such as almonds, pecans, or walnuts
- In a Pyrex-type measuring cup, put half a cup sweetened condensed milk and half a cup semisweet chocolate chips. Melt on half power a minute or two, just until they can be stirred smooth.
- Pour chocolate mixture and 1/4 cup rum, brandy, bourbon, amaretto, or other spirit of choice over cookie-crumb mixture and stir well.
- Chill at least half an hour, or better still an hour or two. Find something else to do during that time so you don’t keep picking at the bowl while they are chilling.
- Shape into small balls and roll in confectioner’s sugar, ground nuts, or coconut.
You can try two different cookie/nut/booze combos to use up the full can of sweetened condensed milk, or just double the one you have.
(UPDATE: I tried these a second time, with chocolate cookie crumbs and frangelico for the booze, and they were spectacular. )