Holiday Rum (or Root Beer) Balls

Rum Balls are a holiday treat found in multiple cultures around the world. For the home cook they are an easy to make "candy" and come in a number of varieties. Here are three--two with rum and one for kids and those who avoid alcohol.

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Chocolate Rum Balls

Adapted from Cook's Country Magazine

Yield: between 36 and 48 depending on size

When this recipe was first being tested Nabisco chocolate wafer cookies came in 12 oz. packs but by the time the recipe was printed they were in 11 oz. packs. Cook's Country said using an 11 oz. package was all right for the recipe. However, sneaky Nabisco has further reduced the amount of wafers in the package to 9 oz. and that will adversely affect the recipe. We'll have to buy 2 packs and have left over wafers. 

1/2 c-3/4 granulated sugar
5 c (12 oz) chocolate wafer cookies
1 1/4 c pecans, toasted (for this amount I recommend using the oven at 300 degrees)
1 c confectioners' sugar (4 oz)
6 T dark rum
1/4 c light corn syrup
1/8 teas salt

Place the sugar into a shallow bowl in which you'll roll the balls after forming them. I find that half a cup is sufficient but I have to work a bit harder to get them coated. So use 3/4 a cup for greater ease.

Place the cookie wafers and the pecans in a food processor and run it until they are finely ground. Pour into a large bowl. Add remaining ingredients and stir until well combined.

The mixture may look too crumbly, but it will come together in your hands. Using either a half tablespoon or full tablespoon measure scoop out dough and roll between your hands. Place the rolled balls in the shallow bowl of sugar and swish and shake the bowl until the balls are completely covered by a thin layer of sugar crystals. Place on a tray or plate.

Refrigerate the balls for at least one hour. These can be held in the refrigerator for a week.

Notes:

Chocolate graham crackers can work in this recipe, too. Or a combination of wafers and graham crackers.

I haven't done this but I think you could substitute vanilla for the rum, but only use 1 tablespoon. You might have to add some water to make up for loss of liquid.

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Root Beer Balls

1/2 c granulated sugar

5 c (12 oz) vanilla wafers
1 1/4 c pecans, toasted (for this amount I recommend using the oven at 300 degrees)
1 c confectioners' sugar (4 oz)
1/4 c root beer
1 T vanilla, alcohol free imitation, if you prefer
1/4 c light corn syrup
1/8 teas salt

Follow the instructions above, substituting the root beer for the rum.

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Ginger Rum Balls

1/2 c granulated sugar
5 c (12 oz) vanilla wafer cookies
1 1/4 c pecans, toasted
6 T chopped crystallized ginger
1 c confectioners' sugar (4 oz)
6 T dark rum
1/4 c light corn syrup
1/8 teas salt

Follow the instructions above, but include the ginger with the wafers and pecans in the food processor.

Note:

I haven't tried this yet but believe you could substitute rum flavoring if you want to avoid most of the alcohol, although the rum flavoring, like vanilla, is often alcohol based.