These Rum Balls are adult-only treats. They are not intended for consumption by children. So, yay, the adults get to have their very own secret treats they don’t have to share with the kids! These rum-infused balls are a classic adult treat around the holidays.
Rum Balls are a no-bake confection, not difficult to make, but they are a little bit time-consuming. The base is formed with fine cookie or graham cracker crumbs, finely ground toasted pecans, icing sugar, and cocoa powder. Maple syrup is added for pure natural sweetness, corn syrup to bind the ingredients together and, of course, the rum for, well, the rum flavor. That is, after all, why they’re called Rum Balls! A dash of vanilla injects an extra flavor boost. From there, the toppings in which to cover the balls are really a matter of personal choice and preference (more on them a little later).
I recommend going with neutral-flavored crumbs like graham cracker crumbs, vanilla wafer crumbs, or shortbread crumbs for these Rum Balls. The whole point of the rum-infused balls is to taste the rum flavor so using flavored crumbs (such as, for example, gingersnap crumbs) would diminish or obscure the pure rum flavor notes.
I have made these Rum Balls with graham cracker crumbs and I’ve made them with my own ground up Scotch Cookies (a close cousin to shortbread which would also work well). You can find my Scotch Cookie recipe here. Vanilla wafer crumbs can also be used. The important thing is that whatever crumbs are used, they need to be from a firm or hard graham cracker or cookie and be very finely ground. If you buy the graham cracker crumbs already ground, you’re ahead of the game as the factory has already finely ground them for you. If you are grinding up graham crackers, vanilla wafers, or shortbread (either your own homemade or bought) yourself, you will need a food processor to ensure they are very finely ground to the same consistency of what the bought crumbs would be. That’s a good gauge of the texture the crumbs ought to be.
You will also need a set of scales (preferably digital) to weigh several of the ingredient amounts. Weight measures are, by far, the most accurate way of measuring ingredients. In the case of the crumbs, no matter what type of grind they are, the weight will always be the same so you will know you have the right amount for the recipe. This, of course, is in contrast to giving the measurements in cup measures where there is the opportunity for great variance – i.e., if the crumbs are not ground to a fine texture, the cups will hold less crumbs and the texture of the balls will be different than the recipe intends. This is why, when I am developing a recipe where amount variances matter significantly, I prefer to give the measurements in ounces and/or grams.
Buy good quality pecans for this recipe. I used pecan halves in this recipe. Toasted pecans make a flavor difference to the Rum Balls as the toasting really brings out a deep pecan flavor. To toast the pecans, preheat the oven to 350°F and place the pecan halves on a parchment-lined rimmed baking sheet. Toast them for about a total of 7 minutes, flipping the pecans over once, partway through the toasting process. Keep a watch on the pecans as they can quickly scorch and that is not a pleasant taste. The taste you are going for here, is a deep, rich, pecan flavor. If you have a small food processor (i.e., one with a 1-cup or 2-cup capacity), it is ideal for grinding these toasted pecans to a fine texture. I have a one-cup food processor and grind the pecans in two batches in it. That 33-year-old little Sunbeam processor still works like a charm for small jobs like this!
To get an accurate measure, be sure to sift, or sieve, the icing sugar, before weighing it. It’s important that there be no lumps in the icing sugar as you don’t want lumps of white showing up in the rum balls.
As the dry ingredients need to be thoroughly mixed before adding the wet ingredients, I recommend combining them in a big bowl and whisking them well. This is preferable to using the food processor where I have found the dry ingredients in the center of the bowl get mixed well but the ones on the bottom and sides of the bowl do not and the icing sugar tends to cling like static to the sides of the bowl.
After the dry ingredients are mixed together, transfer them to a large food processor and add the wet ingredients, pulsing them several times but just until they are well combined and small bits of the mixture can be pinched off and formed into small balls about ¾” – 1” in diameter. This may seem small but know that, when they are rolled in toppings or dipped in melted chocolate, they will get larger and these are intended to be one to two-bite size confections. They are rich little morsels!
There are many different options when it comes to rolling the balls in toppings. They can be rolled in turbinado sugar, toasted finely shredded or macaroon coconut, finely ground pecans, cocoa powder, icing sugar, or chocolate sprinkles. They can also be dipped in melted chocolate. It’s important that, if using toppings, the balls are rolled in them immediately after they have been formed and when are still sufficiently moist and soft enough for the toppings to adhere. Do not refrigerate the balls prior to rolling them in toppings as the toppings will not adhere to the refrigerated balls. Note also that, if rolling the balls in either icing sugar or cocoa, those toppings tend to be absorbed into the moist balls and, for visual appeal, they will need to be re-rolled in these toppings just prior to serving.
If dipping the balls in melted chocolate, I recommend refrigerating them for at least 30-40 minutes to firm them up before dipping in the chocolate. Melt half the chocolate at a time in the top of a double boiler (or heatproof bowl) over a pot of simmering (not boiling) water. Using a teaspoon, or a spiral swirl candy dipper, dip the balls into the chocolate and swirl to coat. If using the spiral swirl dipper, gently tap the dipper tool on the side of the pot or bowl containing the melted chocolate to remove any excess chocolate from the dipped balls before releasing them on to a waxed paper-lined rimmed baking sheet. Melt remaining chocolate as needed to complete the dipping process for the remainder of the balls. Let coated balls rest at room temperature to set for approximately 30-40 minutes then refrigerate until firm.
The Rum Balls should be kept refrigerated until needed as they will go soft quite quickly if left at room temperature. I recommend removing them from the refrigerator about 10 minutes before consuming. This will allow them to soften just enough that their flavors can be fully appreciated. To allow the flavors to develop, the Rum Balls are best made 2-3 days in advance of consuming.
Rum Balls make lovely gifts, especially host or hostess gifts. If gifting them, place each one in a small paper candy cup, about 2½“ in size (like those shown in the photos), and package them in a lovely decorative tin or gift box. Be sure to include a note that they should be kept refrigerated.
Right Some Good Rum Balls
Ingredients:
12 oz finely crushed graham cracker crumbs, vanilla wafer crumbs, or shortbread crumbs
3¾ oz sifted icing sugar (aka confectioner’s sugar or powdered sugar)
4 oz toasted pecan halves, finely ground
3 tbsp cocoa powder
3½ tbsp dark rum
3 tbsp golden corn syrup
½ tbsp pure maple syrup
1 tsp pure vanilla extract
Toppings (any of the following or a combination of choices):
Turbinado sugar
Toasted finely shredded or macaroon coconut
Finely ground pecans
Cocoa powder
Icing sugar (sifted)
Chocolate sprinkles
8 oz semi-sweet chocolate, melted
Method:
With oven rack positioned in center of oven, preheat oven to 350°F. Line small rimmed baking sheet with parchment paper. Arrange pecan halves in a single layer on the baking sheet. Toast the pecans in the preheated oven for about 7 minutes, flipping the pecans over once during the toasting process. Cool pecans slightly then transfer them to the bowl of a small food processor and grind the pecans to a very fine texture.
In large bowl, combine the graham cracker crumbs or vanilla wafer crumbs or shortbread crumbs along with the icing sugar, ground pecans, and cocoa powder. Whisk the ingredients well to thoroughly combine. Transfer mixture to the bowl of a food processor.
Add the rum, corn syrup, maple syrup, and vanilla. Pulse the food processor a few times, just until the wet ingredients are mixed in with the dry ingredients.
Pinch off small bits of the mixture and form into balls, about ¾” – 1” in diameter. Place topping(s) of choice in small shallow bowl(s) and roll the balls in the topping(s). Place balls on waxed paper-lined rimmed baking sheet. Let rest at room temperature for about 30 minutes to allow the toppings to fully adhere to the balls then refrigerate until firm.
If dipping the balls in melted chocolate, first refrigerate the balls for about 30-40 minutes. Melt half of the chocolate at a time in the top of a double boiler or heatproof bowl over a pot of simmering (not boiling) water. Using a teaspoon, or a spiral swirl candy dipper, dip the balls into the chocolate and swirl to coat. If using the spiral swirl dipper, gently tap the dipper tool on the side of the pot or bowl containing the melted chocolate to remove any excess chocolate from the dipped balls. Transfer dipped balls to a waxed paper-lined rimmed baking sheet. Melt remaining chocolate as needed to complete the dipping process for the remainder of the balls. Let balls rest at room temperature to set for approximately 30-40 minutes then refrigerate until firm.
Store balls (both those rolled in toppings or dipped in chocolate) between layers of waxed paper in an airtight container. Keep refrigerated until needed, removing the balls from the refrigerator about 10 minutes before serving. May be frozen for longer storage.
Yield: Approximately 54-56 balls (depending on size of balls formed)
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Right Some Good Rum Balls
Ingredients
- 12 oz finely crushed graham cracker crumbs, vanilla wafer crumbs, or shortbread crumbs
- 3¾ oz sifted icing sugar (aka confectioner’s sugar or powdered sugar)
- 4 oz toasted pecan halves, finely ground
- 3 tbsp cocoa powder
- 3½ tbsp dark rum
- 3 tbsp golden corn syrup
- ½ tbsp pure maple syrup
- 1 tsp pure vanilla extract
Toppings (any of the following or a combination of choices):
- Turbinado sugar
- Toasted finely shredded or macaroon coconut
- Finely ground pecans
- Cocoa powder
- Icing sugar (sifted)
- Chocolate sprinkles
- 8 oz semi-sweet chocolate, melted
Instructions
- With oven rack positioned in center of oven, preheat oven to 350°F. Line small rimmed baking sheet with parchment paper. Arrange pecan halves in a single layer on the baking sheet. Toast the pecans in the preheated oven for about 7 minutes, flipping the pecans over once during the toasting process. Cool pecans slightly then transfer them to the bowl of a small food processor and grind the pecans to a very fine texture.
- In large bowl, combine the graham cracker crumbs or vanilla wafer crumbs or shortbread crumbs along with the icing sugar, ground pecans, and cocoa powder. Whisk the ingredients well to thoroughly combine. Transfer mixture to the bowl of a food processor.
- Add the rum, corn syrup, maple syrup, and vanilla. Pulse the food processor a few times, just until the wet ingredients are mixed in with the dry ingredients.
- Pinch off small bits of the mixture and form into balls, about ¾” - 1” in diameter. Place topping(s) of choice in small shallow bowl(s) and roll the balls in the topping(s). Place balls on waxed paper-lined rimmed baking sheet. Let rest at room temperature for about 30 minutes to allow the toppings to fully adhere to the balls then refrigerate until firm.
- If dipping the balls in melted chocolate, first refrigerate the balls for about 30-40 minutes. Melt half of the chocolate at a time in the top of a double boiler or heatproof bowl over a pot of simmering (not boiling) water. Using a teaspoon, or a spiral swirl candy dipper, dip the balls into the chocolate and swirl to coat. If using the spiral swirl dipper, gently tap the dipper tool on the side of the pot or bowl containing the melted chocolate to remove any excess chocolate from the dipped balls. Transfer dipped balls to a waxed paper-lined rimmed baking sheet. Melt remaining chocolate as needed to complete the dipping process for the remainder of the balls. Let balls rest at room temperature to set for approximately 30-40 minutes then refrigerate until firm.
- Store balls (both those rolled in toppings or dipped in chocolate) between layers of waxed paper in an airtight container. Keep refrigerated until needed, removing the balls from the refrigerator about 10 minutes before serving. May be frozen for longer storage.
Recipe Notes
Yield: Approximately 54-56 balls (depending on size of balls formed)
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You may also enjoy these other confection recipes from My Island Bistro Kitchen:
Chocolate Peanut Butter Balls
Frypan Cookie Balls
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