Rum Balls

Summary: Years ago, my Aunt Renee started making these chocolatey rum balls en masse and bringing them home at Christmas for holiday treats. I was instantly smitten with them and now make them every year. You literally cannot eat just one.

Yield: about 4 dozen


  • 1 cup semi-sweet chocolate chips
  • 2½ cups vanilla wafers (1 box)
  • 3 tablespoons light corn syrup
  • ½ cup light rum
  • ½ cup powdered sugar
  • 1 cup walnuts, finely chopped
  • powdered sugar for rolling rum balls in


Crush the wafers well using a food processor or by putting them in a Ziploc bag, sealing it tightly and bashing it with a rolling pin. Mix the dry ingredients in a bowl, and set aside.

Melt the chocolate in a double boiler and then add the corn syrup and rum. Pour this mixture into the dry ingredients and stir until thick dough forms (don't add any more liquid).

Roll the dough into 1-inch balls between powdered palms. Drop balls into small bowl of powdered sugar and roll around until fully coated. Line a container with wax paper and lay the rum balls inside (they can touch each other).

Cover and set them aside for a couple of days so that flavors will marry.