If you’d like to gift rum balls, you may want to pick up a set of Mini Foil Wrappers, which are perfect for rum balls or truffles or chocolate-dipped peanut butter balls or anything else similarly sized.
A #100 scoop is also particularly helpful for shaping, though you absolutely can use a teaspoon or simply your hands to pinch of portions of the dough and roll into balls.
- 3+ cups (311 g) vanilla wafers (a whole box of Nilla wafers)
- 1 cup (120 g) confectioners’ sugar (plus more for rolling)
- 2 tablespoons (10 g) cocoa powder
- 2 tablespoons (44 g) white corn syrup
- 1/3 cup rum, plus more as needed
- Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don’t catch the blade at this step, but they’ll eventually end up getting pulverized, so don’t worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
- Add confectioners’ sugar, cocoa and corn syrup and pulse till combined. Add the 1/3 cup rum and pulse to combine. If necessary, slowly add more rum to the food processor until the mixture comes together and forms a mass around the blade or holds together when you pinch it.
- Using a teaspoon or a #100 scoop, scoop out balls from the processor, roll them gently with your hands into irregular-shaped balls, and drop them into a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer balls to an airtight storage container until you are ready to serve them. Store in the fridge or freeze for up to 3 months. Bring to room temperature briefly before serving.
- Prep Time: 30 minutes
- Category: Cookie
- Method: No-Bake
- Cuisine: American
Keywords: rum, balls, holiday, baking, cookies, dessert, Christmas