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LOCATION: Recipes >> Candy >> Rum Balls

Print this Recipe    Rum Balls

2 c. finely sifted crumbs from graham crackers, vanilla wafers,
Zweiback cookies, or toasted pound cake slices
1 c. nutmeats, finely chopped
1 c. powdered sugar
2 tbs. unsweetened cocoa
1/4 c. rum
2 tbs. syrup

Mix first four ingredients. In the cup that you got dirty to
measure the rum, mix together the rum and syrup. Add just enough
liquid to the dry ingredients so that it will clump together. Use
your fingers to test the consistency. Roll the "dough" into 1"
balls, dust with powdered sugar, and let them ripen in an airtight
container for at least a day.

My notes: I used low fat graham cracker crumbs, high fat walnuts
:), and only 1 tbs. of syrup. I happened have maple syrup in the
house, so I used it; presumably JofC had corn syrup in mind. A
food processor made short work of the graham crackers (wheeee!!!)
and the nuts. I sifted the latter before measuring. I also needed
slightly more than a 1/4 c. of rum to get things to stick together.
But that's OK.... I had to buy an entire fifth of rum, and I don't
really like the stuff except in baked goods.

BTW, this is one of the few holiday treats that I have found that
doesn't call for gobs and gobs of butter, shortening, etc. At
least the walnuts have *some* nutritional value. (Or so I tell


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7 of 10 people found the following review helpful:
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Easy to make, easy to consume!, June 22, 2004 - 08:14 AM
Reviewer: Anonymous from Gainesville, Florida
This recipe was very easy to make (even easier to eat!) and took very little clean up time as well. I used macadamia nut cookies as my family does not care a great deal for nuts, and I used light corn syrup instead of maple syrup in my rendition. The results were excellent. I used a mixture of cocoa and powdered sugar as the "roll in" mixture.

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