There’s something incredibly comforting about homemade rum balls. Perhaps it’s the way they melt in your mouth, or maybe it’s the hint of rum that adds a unique, irresistible flavor. The history of rum balls is as rich as the dessert itself. Originating from Denmark, these sweet treats, known as ‘romkugler’, were created as a clever way to use up leftover pastries. Over time, they’ve evolved into the popular rum-infused dessert we know and love today. From holiday gatherings to casual get-togethers, rum balls are always a hit. What I love about this recipe is how simple it is to prepare. With just a few ingredients, you can create a dessert that’s bound to impress. The key is to let them rest for at least three days before serving, allowing the flavors to fully develop. Trust me, the wait is worth it!
Ingredients
- 3 c. finely crushed vanilla wafers
- 1 c. finely chopped nuts (any kind)
- 1 1/2 c. powdered sugar, separated
- 1 c. semi-sweet chocolate
- 1/2 c. light corn syrup
- 1/3 c. rum
Baking Instructions
- Combine crushed wafers, nuts and 1/2 cup powdered sugar in large bowl; set aside.
- Melt chocolate with corn syrup.
- Stir in rum until smooth.
- Pour chocolate mixture over crumb mixture; mix thoroughly.
- Roll into 1-inch balls.
- Place on wax paper.
- Roll each ball in remaining 1 cup powdered sugar.
- Store in airtight container for at least 3 days before serving.
Calorie: 100
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Rum Ball Rumble
Let me tell you about the time I decided to venture into the world of making rum balls for the first time. It was a scene straight out of a slapstick comedy, but hey, that’s the fun of cooking, right?
The Grand Plan
One fine day, I found myself staring at a pile of vanilla wafers, nuts, powdered sugar, semi-sweet chocolate, light corn syrup, and a bottle of rum. I had just discovered a recipe for rum balls, and in a sudden fit of culinary inspiration (or madness, depending on who you ask), I decided to give it a whirl.
The Nutty Beginning
With an air of confidence, I crushed 3 cups of vanilla wafers (and my fingers, twice), finely chopped nuts of no particular kind, and combined them with half a cup of powdered sugar in a large bowl. I had to pause to admire my handiwork, and also to dig out the nuts that had gone flying across the room.
The Chocolatey Middle
Next came the fun part – melting 1 cup of semi-sweet chocolate with half a cup of light corn syrup. The sight of the melting chocolate was magical, like a confectioner’s lava lamp. And then came the rum. As I stirred in a third of a cup, the aroma filled the room, and I began to fantasize about a tropical beach vacation.
The Rolling Saga
Pouring the chocolate mixture over the crumb mixture was like watching a mini chocolate volcano erupt. Mixing it thoroughly was a mess, but a tasty mess.
The recipe then said to roll the mixture into 1-inch balls. Easy, right? Wrong. That was like trying to herd cats! The balls were either too big, too small, or resembled more of a lopsided pyramid.
Sugar Dusting and the Waiting Game
I placed my “perfectly” shaped balls on wax paper and rolled each one in the remaining cup of powdered sugar. They looked like tiny snow-covered mountains, and I was pretty proud of myself.
Then came the hardest part – storing them in an airtight container for at least 3 days before serving. Let me tell you, those three days felt like a lifetime. Every time I opened the pantry, those rum balls stared back at me, tempting me. But I resisted. Mostly.
The Taste Test
Finally, the day of reckoning arrived. I popped a rum ball into my mouth, and…it was a riot of flavors! The crunchy nuts, the sweet chocolate, the kick of rum, and the sweet powdered sugar coating. It was all worth it!
So, there you have it. My journey into the world of rum balls. It was messy, hilarious, and somewhat torturous (those three days of waiting, remember?), but in the end, deliciously rewarding. Despite the comedy of errors, I’d do it all over again in a heartbeat. Because, after all, isn’t that what cooking is all about?
