Best 6 Aunt Helens Rum Balls Recipes

EASY, FESTIVE (AND BOOZY!) RUM BALLS RECIPE

Steps:

• Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don't catch the blade at this step, but they'll eventually end up getting pulverized, so don't worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
• Add confectioners' sugar, cocoa and corn syrup and pulse till combined. Add the 1/3 cup rum and pulse to combine. If necessary, slowly add more rum to the food processor until the mixture comes together and forms a mass around the blade or holds together when you pinch it.
• Using a teaspoon or a #100 scoop, scoop out balls from the processor, roll them gently with your hands into irregular-shaped balls, and drop them into a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer balls to an airtight storage container until you are ready to serve them. Store in the fridge or freeze for up to 3 months. Bring to room temperature briefly before serving.

HOLIDAY RUM BALLS

Steps:

• 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.

AUNT VI 'S RUM BALLS

Steps:

• In a large bowl, mix together wafer crumbs, 1 cup of icing sugar, pecans and cocoa.
• In a separate bowl, mix together syrup and rum.
• Stir the syrup mixture into the dry ingredients until well combined.
• Form into 1" balls, and roll in the remaining 1/2 cup of icing sugar.
• Store in an air tight container.

BEST CLASSIC RUM BALLS RECIPE

Steps:

• Preheat oven to 350F/180C.
• Place the walnuts on a baking tray and roast them for about 8 minutes, or until fragrant and lightly brown.
• Let nuts cool, chop them with a knife, or toss them in a food processor until they are finely chopped.
• Place them in a big bowl.
• Process the graham crackers in a food processor until finely ground. If you do not have a food processor, place them in a bag and crush them with a rolling pin or a bottle.
• Add them to the nuts.
• In a small pot, place butter, heavy cream, sugar, and cocoa and bring to a boil without simmering them. Remove and set aside to cool.
• Add the rum or the rum flavor.
• Pour the mixture over the dry ingredients. Mix everything very well.
• If the mixture is soft, place it in the refrigerator for about 30 minutes.
• Using your hands, form 1 inch balls and toss them in granulated sugar, coconut flakes, chocolate sprinkles, etc.
• Place the rum balls in the refrigerator overnight in an airtight container.
• Optional: stick a pitted cherry from the syrup in the middle of the ball, or an almond, then toss in sugar.
• Serve cold.

AUNT HELEN'S RUM BALLS

Steps:

• Mix dry ingredients.
• Add syrup and rum.
• Shape into 3/4 inch balls and roll in additional powdered sugar.

RUM BALLS

Steps:

• Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
• Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
• Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
• Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.