Rum or Bourbon Balls

Out of the two "ball" recipes I have on this blog, I prefer this one. They pack a real punch and were gobbled up at my father's birthday celebration this Fall.

Ingredients:
1 c. powdered sugar
1/3 c. rum or bourbon
1/4 c. light corn syrup
2 1/2 c. crushed vanilla wafers (food processor makes this step easy!)
1 c. chopped pecans

Preparation:
Stir together powdered sugar, alcohol and corn syrup. Then add the crushed wafers and chopped nuts. Mix until evenly moistened and pinch a walnut sized piece and roll it firmly between the palms of your hands, repeat until all balls have been made. Then sift 1/2 cup powdered sugar and 1 tablespoon cocoa powder onto a plate, roll the balls in the powder until evenly coated. Store in an airtight tin with doilies or wax paper between layers. Recommend candy sized Christmas cups for serving.

Makes about 20 balls.

From Cooks.com

CHOCOLATE-WALNUT RUM BALLS

Makes about 45.
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.

1 cup semisweet chocolate chips (about 6 ounces)
1 cup sugar
3 tablespoons light corn syrup
1/2 cup dark rum
2 1/2 cups finely crushed vanilla wafer cookies (about 10 ounces)
1 cup finely chopped walnuts

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Whisk in 1/2 cup sugar and corn syrup, then the rum. Mix vanilla wafers and walnuts in medium bowl to blend; add chocolate mixture and stir to blend well.

Place remaining 1/2 cup sugar in shallow bowl. For each rum ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball. Roll balls in sugar to coat evenly. Cover and refrigerate at leas overnight and up to 5 days.

Bon Appétit
December 1997