Classic Rum Balls (No Bake)
1 ½ cups confectioners’ sugar
2 tablespoons unsweetened cocoa powder
½ teaspoon ground allspice
½ cup dark or light rum
2 tablespoons light corn syrup
2 ½ cups very finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts or pecans
In a large bowl, sift together 1 cup confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts; mix well. Cover mixture and refrigerate for 30 minutes, or until slightly firm. It’s OK if mixture appears crumbly and dry. However, if you must add more liquid, add only 1/4 to 1/2 teaspoon rum until desired consistency is reached.
Place the remaining ½ cup confectioners’ sugar in a shallow bowl.
Scoop out portions of the chocolate/rum mixture using a tablespoon; form into 1-inch balls. Roll the balls in confectioners’ sugar or in chocolate sprinkles (pictured), making sure to coat evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. The next day place each rum ball in ruffled candy papers; place a sheet of waxed paper between the layers to keep from sticking.
Rum Balls are delicious if eaten immediately, and they’ll keep for up to 2 weeks in an airtight container in the refrigerator. Yield: 5 dozen