Go Back
Print
Basket of No-bake Confections

Right Some Good Rum Balls

An adult-only, rum-infused confection, Rum Balls are classic no-bake holiday treats during the Christmas period. Perfect for holiday entertaining and gift giving.
Course Confection
Cuisine Canadian
Keyword nobake confection, rum, rum balls
My Island Bistro Kitchen Barbara99

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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)  

[Copyright My Island Bistro Kitchen]