I’ve been making rum balls for as long as I can remember. When I was a kid, whenever we would go to my grandmas house for the holidays, she would always have a bowl full for the adults to indulge in.
Of course, as a kid, I was never really allowed to have them but I did sneak one or two every once in a while just to see what all the fuss was about. And occasionally my grandpa would give me one without grandma knowing.
They were good.
Unfortunately, this is not my grandmas recipe. That recipe, as well as a bunch of other recipes, are guarded as close family recipes that I don’t have access to yet.
But this is the best and closest I could get to the classic one that I remember as a kid.
They are made with a crisp chocolate wafer and almonds that give it a nice crunch and compliments the rum and sweet powdered sugar nicely.
I made these balls for Thanksgiving this year as a little snack appetizer and they were gone within a couple hours.
I honestly thought I would be able to have some for munching during the rest of December up until Christmas.
Guess I’ll just have to make more!
- 9 oz chocolate wafer cookies
- 2 cups whole almonds
- 2 cups powdered sugar
- 1/4 cup dark rum
- 1/4 cup light corn syrup
- 1/2 cup powdered sugar
- Using a food processor, add cookies and almonds and process until fine crumbs.
- Pour into large bowl and add powdered sugar; mix well. Pour in rum and corn syrup and mix until fully combined.
- In a small bowl, add 1/2 cup powdered sugar.
- Scoop out rum mixture and roll into about 1″ balls. Roll into powdered sugar to coat then place into airtight container.
- Refrigerate for 1-3 days to let flavors combine before enjoying.