Step one- buy RUM
- Bacardi 151
The original recipe is the Bourbon Ball recipe in the Joy of Cooking. If you use the cookbook version, the dough is always to dry.
So my rule of thumb is -
add more rum.
·2 T cocoa
· 1 c powdered sugar - sift
cocoa and sugar together in a large bowl
· 1/4 to 1/2 c rum (
sometimes I add a little Triple Sec)
· 4 T light Karo - mix in 1
c measure (you may need more of the rum/Karo mixture if the dough is to dry)
· 2 1/2 c vanilla wafer
crumbs - that's about 1 box vanilla wafers ground up in the food processor (the
original recipe allows for ginger snaps as an option - might be good)
· 1 c chopped pecans
Add crumbs and nuts
together with the cocoa and sugar in the large bowl.
Add liquid and mix.
If crumbly, make more
rum/Karo mix and add a little at at time.
The dough should be a bit
sticky since the cookie crumbs soak up liquid as they sit.
Form into bite sized
balls and roll in granulated sugar
Store in air tight container until time
to serve.
These are very strong -
use regular rum if you want milder Rum Balls (a bit dull...)
Do not eat and
drive.
Sweet juicy moses this sounds heavenly. New Year's Eve here come da Rum! My mom used to make these and I had forgotten them until your recipe. Thanks for the reminder, recipe, and fond memories of rum balls dancing in my head. Hilarious picture!
ReplyDeleteOK - news flash. 2012 rumballs contain one additional ingredient. During the addition of extra liquid, I added 1/8 c fresh brewed coffee. Good addition.
ReplyDeleteInteresting. Thanks for the follow-up.
ReplyDeleteNEWFLASH - Barcardi no longer makes 151. You can use 2/3s regular rum and 1/3 Everclear. Adding a little molasses and coffee to add more "layers" of flavor.
ReplyDelete