Rum Balls

[RobertBurr]

One of my memories of family dinners and get togethers in the 1960s was the delicious rum balls my grandmother made. There were chocolate/coconut balls, also vanilla/pecan balls, usually coated in fine powdered sugar. I've been experimenting with making my own versions of these rums balls with a few of my favorite premium rums. Since they are not baked, all the delicious flavor (and the alcohol) remain in these treats. The results have been wonderful.

Has anyone else made or tasted rum balls lately? They used to be quite popular, but I hardly ever see them these days.

[Paulipbartender]

mmmmmmmmmmm you've got my jucies flowing. Appleton made some amazing Rumballs using their 12 year old that they were distributing at the Rumfest. You must have just missed them Rob!

Anyway, they were fantastic and I'd love to see a good recipe

[Tiare]

We need a recipe!!!! I have never in my life tried rum balls..unusual in my country i guess.They sound deliscious!

[RobertBurr]

Most modern recipes for rum balls are quite simple, using crushed vanilla wafers as a base with corn syrup as a binder, some nuts, cheap rum and powdered sugar. Cocoa powder is an option. Crush the cookies, add the syrup, nuts and rum, (optionally cocoa powder mixed with powered sugar) roll into balls and coat with powdered sugar (or sugar and cocoa) to keep them from sticking together. Leave them in the fridge overnight to set.

My grandmother preferred using shortbread cookies as the base with sweetened condensed milk as a binder instead of corn syrup, adding roasted pecans, fresh grated coconut and dark rum. For chocolate balls, she added cocoa powder and powdered sugar.

Either way, the vanilla wafers or shortbread are basically bland, so the balls absorb all the flavors of the rum, accented by the nuts, coconut and cocoa. Making rum balls with your favorite rums is indeed a delightful treat. With just the right amount of rum, the balls are sticky, but still malleable and carry that rich rum flavor. Too much rum, the batter is loose; too little, not enough rum flavor.

To me Barbancourt is probably most "rum tasting" rum you could use. I also like them with Santa Teresa Orange Rum Liqueur, Khukri, One Barrel, Matusalem Gran Reserva, Zacapa, Prichard's and JM VSOP. Heck, I'm sure I'd like them with every good rich rum I know.

[Tiare]

My grandmother preferred using shortbread cookies as the base with sweetened condensed milk as a binder instead of corn syrup, adding roasted pecans, fresh grated coconut and dark rum. For chocolate balls, she added cocoa powder and powdered sugar.


ajajaj...that sounds dangerously yummy.................................got to try this recipe, thanks for it!:p

[Schock Therapy]

I just finished making a double batch of my Hazelnut Rum Truffles! My wife does all kinds of Christmas baking, but I discovered the recipe for these a number of years ago, and have had requests for them every year since.

They start out with a core ball of dark chocolate and sour cream. the ball is then wrapped in a mixture of crushed tea biscuits, chopped roasted hazel nuts, icing sugar, butter, cocoa, and of course, rum! (Havana Club 7 this year). Once the balls have been refrigerated long enough to set, they are rolled in a mixture of melted milk chocolate, copha, and coconut.

Deeeelicious!

If anyone is interested I will type out the entire recipe when I have more time!

[lperry]

My Mom used to make those vanilla wafer ones with bourbon, but I've been using rum for several years. Let them sit for a couple of weeks (if you can!) and the flavor just gets better and better. I"m with Robert's grandmother on toasting the pecans a bit before mixing it all together.

I didn't make these this year for some reason, although there is a rum-soaked fruitcake aging on the counter. I may have to get a batch going for the New Year!