[vc_row][vc_column][vc_column_text]These no-bake rum balls are a go-to dessert for the holiday season. You can also give the mini-confectionaries away as a hostess gift. Either way, this recipe is one to keep close at hand.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 30 servings
TIME: 30 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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- 1 cup chocolate chips (or chopped chocolate)
- 3 tablespoons light corn syrup
- 1/2 cup rum
- 2 1/2 cups crushed wafer cookies, or graham cracker crumbs
- 1 cup cocoa powder, powdered sugar and/or nuts, finely chopped
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Place the chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
Once melted, add the corn syrup and rum and stir until combined. Stir in the wafer crumbs, 1/2 cup of the powdered sugar, and chopped nuts. Cover the bowl with cling wrap and place the mixture in the refrigerator until it is firm enough to shape – about 1 hour.
Using a small candy scoop or a spoon, roll the candy into small 1-inch balls between your palms. Place the remaining 1/2 cup powdered sugar in a small bowl, and roll the balls in the cocoa powder, sugar and/or the chopped nuts.
Store the balls in the refrigerator and let them come to room temperature before serving.
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