original recipe courtesy lynn kearney
yield 3 dozen
2 cups fine vanilla wafer crumbs
1 1/2 cups confectioner's sugar, divided
1/2 cup walnuts, toasted and chopped fine
1/4 cup plus 1 tablespoon dark rum
1/4 cup dark corn syrup
2 tablespoons butter, melted
in a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. roll into 1 inch balls and then into remaining confectioners' sugar. arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.
No comments:
Post a Comment