Here is a recipe that is great for holidays. These little candies are a challenge to the truffle candies. Whereas the truffle gives you the chocolate flavor in depth, the rum ball has little chocolate flavor, but instead hits you with the taste of booze. And if you do not like rum as a flavor, then you may substitute bourbon or whiskey.
(This recipe comes to us from Peggy Whilihan, from the recipe book Calendar of Kitchen Halos, by The Ladies Of Saint Charles Borromeo ).
- 3 cups vanilla wafer crumbs, (12 oz. box)
- 1 cup powdered sugar
- 1 cup chopped nuts
- 2 Tablespoons cocoa
- 2 Tablespoons corn syrup
- 1/2 cup rum (or bourbon or whiskey)
Blend wafer crumbs, powdered sugar, cocoa and nuts. Add corn syrup and rum. Mix well.
Roll into small balls and dust with powdered sugar. If the dough sticks to your hands, “flour” them with powdered sugar.
Set cookies aside for 24 hours, then store in tight tins.
I think the appeal of the rum balls is that when you take one, you can feel a little naughty with having a smidgeon of alcohol.