Original Recipe: Rose Wyrostek, 1960
I have been making cookies for the family since 1977. There were quite a few years that I would make up to 30 different cookies, 10 dozen each, plus candy, truffles and fudge. Oh, to be young again! I would start making all of the cookie doughs on the day after Thanksgiving and would work right up to Christmas Eve. My Mother would help me by washing the dishes so I could keep baking. I worked full-time so I baked every night after work and on the weekend. The finished cookies were carefully packed in tins and then given as gifts. I also took part in several cookie exchanges.
Rum Balls were always the first to be made. We got the original recipe from our neighbor back in 1960. A quick and easy recipe and I like to let them sit the longest to make sure that the Rum has a chance to really take hold. Over the years, I have changed things up a bit. I now make different flavor Rum Balls. They are not as strong as the regular Rum Balls, but still quite nice.
Any flavored rum will do. I have not tried a cherry or orange rum yet, but those flavors pair well with chocolate. These should work well. Also different flavored Schnapps could also be substituted. My favorites are some classics, Rum Chatta, Malibu Rum and Spiced Rum. Of course, I add a little extra rum than the original recipe to help carry the flavor through.
I keep the finished Rum Balls in a Tupperware bowl lined with wax paper. Then store them in the refrigerator. They stay fresh for several months. Before eating or packing them as gifts, I re-roll them in confectionary 10x sugar.
I am sure your family will enjoy my twist on the classic rum balls. Did you make and enjoy this recipe? Please give it your review below and tag me on Instagram with your beautiful photos!
Ingredient Note: I found this rich, dark cocoa powder last year called Droste Cacao Powder. It is from Holland and seems to give the chocolate flavor some extra depth.
Rum Balls with a twist. Make with Rum Chatta, Malibu Rum or even Spiced Rum.
- 1 3/4 cups crushed Nilla Wafers
- 1 1/4 cup walnuts, chopped small pieces
- 1 1/4 cup 10x confectioners' sugar
- 4 shots flavored rum (any variety)
- 3 Tablespoons cocoa powder
- 2 Tablespoons Corn Syrup
- Confectioners' Sugar for rolling
- Step 1 Combine all ingredients and stir thoroughly.
- Step 2 Refrigerate for 2 hour to firm.
- Step 3 Roll into 1-inch balls.
- Step 4 Roll in confectioners’ sugar.
- Step 5 Layer in a Tupperware® bowl that is lined with wax paper. Cover with a tightly fitting lid.
- Step 6 Let sit for several days in the refrigerator for all the flavors to blend.
- Step 7 May need to re-roll in confectioners’ sugar before serving.