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Rum Balls?

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A quick google for recipes brought a ton of results using crushed Nilla wafers as the base for rum balls, and one using white cake - what about spice cake? (I have a boxed mix in the pantry I'd like to use for something sooner or later.)

Any ideas or recipes?

TIA!

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  1. I have always used crushed vanilla wafers. Last week I got distracted and got some gingered shrotbread a bit too brown so I crushed it all in my food processor and am going to try a batch with some of those crumbs. It will make a good cheese cake crust.
    I would think that regular white cake would be too moist and produce a gummy doughy rum ball.

    1. There was a recipe called Midnight Rumballs on this board last year that everyone was raving about..If I remember correctly...

      9 Replies
      1. re: King of Northern Blvd

        Here's one of the threads regarding Midnight Rumballs:

        http://www.chowhound.com/topics/show/...

        1. re: hummingbird

          They are great. I made coconut midnight rumballs and peppermint rumballs last year. Easy and so addictive.

          1. re: free sample addict aka Tracy L

            I don't eat Oero's because I don't like that white stuff. Does it make them way sweet?

            1. re: hummingbird

              No, the chocolate part is more predominant. IMHO, the booze tends to be a lot sweeter than the Oreo insides. I think the insides are important in this recipe as they act as a binder.

            2. re: free sample addict aka Tracy L

              How was the peppermint with the rum? And what did you do for the coconut ones? Did you use coconut rum, or did you just add shredded coconut?

              1. re: Andiereid

                For the peppermint I omitted the rum and used peppermint schnapps then I rolled the balls in finely crushed candy canes. They were so cute!!

                For the coconut I used regular rum (but coconut sounds wonderful-great idea!) and I rolled it in shredded coconut. This year I think I'll toast the shredded coconut.

                1. re: free sample addict aka Tracy L

                  I love the idea of the peppermint and coconut variants for the oreo cookie rum balls! I'm gonna do these this year - it'll get me out of my rum / chambord / amaretto "rut".

                  Anne

                  1. re: AnneInMpls

                    Now you have me thinking about other combinations:

                    Grand Marnier inside and candied diced orange peel on the outside.

                    Reduced pineapple juice or minced candied pineapple, coconut rum inside and toasted coconut on the outside. I don't recall seeing pineapple liquer but if it exists it would work.

                    Last year someone thought pepper flavored booze would be good inside then roll the balls in some sort of chili powder. I'd do a combination of cocoa powder and chili.

                  2. re: free sample addict aka Tracy L

                    Oh, thanks! I absolutely love peppermint, so I think I'll do your peppermint variation on them for the Christmas Buffet next weekend. Should look nice and festive.

          2. can I post a good recipe for rumballs here on this forum as an answer to you?

            1. Here is a basic one that I use frequently:
              RUM BALLS

              INGREDIENTS:
              · 2 1/2 cups crushed vanilla wafers
              · 1 cup confectioners' sugar
              · 2 tablespoons cocoa powder
              · 1 cup chopped walnuts
              · 3 tablespoons dark corn syrup
              · 1/4 cup rum

              DIRECTIONS:
              1. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
              2. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

              5 Replies
              1. re: Spencer

                I pretty much follow that too but make 1" balls.

                1. re: Candy

                  Yes, the 2" are too big. I do one inchers as well.

                2. re: Spencer

                  I use pecans and bourbon. The oreo ones were good too, but a lot sweeter.

                  1. re: coll

                    I use pecan a lot too because they are so abundant here is Southeast Texas. Got sick on bourbon once, and that's all I'm going to say about that- can't go there

                    1. re: coll

                      Then you have bourbon balls. I have to make both.