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Bayou Rum

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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