A seasonal favorite with no cooking required!
1/4 cup Bayou Rum (Spiced recommended)
1 cup finely crushed/chopped vanilla wafers
1 cup confectioners’ sugar
1 cup finely chopped pecans or walnuts
2 tablespoons cocoa powder
2 tablespoons (1/8 cup) light corn syrup
Combine the above ingredients in a bowl. Knead into a blob with smooth consistency. The blob should be slightly wet and sticky to the touch. If too dry, add more corn syrup *sparingly* as needed. Let blob stand for a few minutes.
Pick off a small piece from the blob and roll it into a ball (3/4″ – 1″), then roll it in granulated sugar until completely coated. Set it on wax paper and repeat until the blob is no more. Put finished rum balls in a sealed container. Though they can be eaten immediately, they develop their full flavor in 1-2 days. Share and enjoy!
Recipe shared by Andy and Jenny Prochaska from The Woodlands, Texas