rum balls

Does anyone have the recipe to make them? Thanks, Carol In WI

Reply to
Carol In WI
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I find great recipes on the FoodTV web site, which is

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They have a very good search feature. Try it!

Reply to
Mary

This is nearly identical to the recipe in my copy of Joy of Cooking, which is the one I use though I use honey instead of corn syrup. You can substitute scotch, tequila, whiskey, vodka, etc for the rum. I have about enough port left in a bottle we opened at Thanksgiving, I think I'll be using that up to make port balls this weekend!

Rum Balls:

1 1/2 cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (120 grams) finely crushed shortbread or vanilla wafer cookies

1/2 cup (55 grams) confectioners sugar (powdered or icing)

2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)

2 tablespoons light corn syrup

1/4 cup (60 ml) rum

Garnish:

1/2 cup (55 grams) confectioners sugar (powdered or icing), sifted
Reply to
Wooly

This Mary isn't me!

I know that this is a textile group, even though I often join in or even instigate the thread drift ... :-)

Mary

Reply to
Mary Fisher

I have a program with 1,000,000 million recipes on it, I will check and get back. Dennis

Reply to
Spike Driver

Thanks Wooly, I saved it!! Dennis

Wooly wrote:

Reply to
Spike Driver

I have a great recipe, but it is at home, not here. I will be going home on Wednesday, so if you don't have one by then, I will post mine.

Higs, Katherine

Reply to
Katherine

Carol,

If you're looking for variety you may want to look at

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Christy

Reply to
vanmier

messagenews:475ab27f$0$8693$ snipped-for-privacy@roadrunner.com...

I agree, recipesource is a wonderful reference.

My personal "secret" to the very best rum/bourbon balls is simply this: I coat the confectioner's sugar on mine by jumbling them in a gallon-sized ZipLock bag with the sugar. Then I transfer them to a second ZipLock bag and leave them on the counter for a few days. At that point, I recoat them once more in sugar (since they absorb what they have), and box them up tightly in tins. I try to do this at least a couple of weeks before giving them as gifts so the flavors will blend and "cure" into mellow happiness.

Wendy

Reply to
myswendy

myswendy wrote in news: snipped-for-privacy@t1g2000pra.googlegro ups.com:

they actually *last* long enough to get recoated with sugar a second time if you leave them out on the counter? wow! that wouldn't happen in *my* house! ;) lee

Reply to
enigma

innews: snipped-for-privacy@t1g2000pra.googlegro

LOL Nor mine! I have to hide them immediately.

Higs, Katherine

Reply to
Katherine

innews: snipped-for-privacy@t1g2000pra.googlegro

Nah! They taste way too RAW if you eat them right away! Even "I" have managed to resist temptation, knowing they will taste 1000 times better after being given time to blend the flavors. YUM! :D

Wendy

Reply to
myswendy

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