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Rum Balls

Rum Balls

(adapted from The Baking Beauties)
2 1/2 cups chocolate wafer crumbs (approximately 10 oz, this is the recipe I used for the gluten-free wafers, substituting margarine for the butter)
2 1/4 cups confectioners sugar
1/2 cup good quality rum or bourbon
2 tablespoons corn syrup
1 cup pecans or walnuts, finely chopped

Sift 2 cups confectioners sugar. Stir in the rum and the corn syrup. Add chocolate wafer crumbs and nuts. Mix thoroughly. If the mixture is too soft to roll, refrigerate for a few hours until firm.

Shape mixture into walnut sized balls and dredge with remaining sugar.

Store in an airtight container or tin. The rum flavor will mellow as they sit, so they are best made a few days ahead of serving.