DO RUM BALLS NEED TO BE REFRIGERATED RECIPES

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RUM BALLS RECIPE | ALLRECIPES



Rum Balls Recipe | Allrecipes image

I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.

Provided by Matt Story

Categories     Desserts    Specialty Dessert Recipes    Liqueur Dessert Recipes    Rum

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 2 dozen rum balls

Number Of Ingredients 5

1 (12 ounce) box vanilla wafer cookies (such as Nilla®)
1 cup semisweet chocolate chips
¼ cup light corn syrup
¾ cup dark rum (such as Meyer's®)
1 cup confectioners' sugar, plus more for dusting

Steps:

  • Place vanilla cookies in a food processor and process into fine crumbs.
  • Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
  • Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
  • Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
  • Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

Nutrition Facts : Calories 147.6 calories, CarbohydrateContent 22.3 g, FatContent 4.9 g, FiberContent 0.7 g, ProteinContent 0.9 g, SaturatedFatContent 1.9 g, SodiumContent 46.4 mg, SugarContent 9.8 g

5 INGREDIENT RUM BALLS | FOODTALK



5 Ingredient Rum Balls | Foodtalk image

Provided by Holly @ Simplify Create Inspire

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 20

Number Of Ingredients 5

1 pack of sweet biscuits E.g. Arnott’s Arrowroot, Nice, etc
3 Tablespoons cocoa
1 cup shredded coconut plus extra for rolling
300g condensed milk
2-3 Tablespoons rum

Steps:

  • Grind up the biscuits using a food processor into crumbs. If you don’t have a food processor, you can add a few at a time to a sandwich bag and crush with a rolling pin or mallet.
  • Add dry ingredients and biscuit crumbs to a large bowl and mix well.
  • Stir in condensed milk and rum until your mixture is sticky and firm (on hot days you may need to keep your mixture in the fridge briefly first).
  • Shape mixture into balls and roll in extra coconut to coat.
  • Store in an airtight container in the refrigerator until ready to serve.

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