Gluten Free Dark And Stormy Rum Balls Recipes

MY DIVINE RUM BALLS...GLUTEN FREE

Steps:

• Place sultanas and rum in a bowl to the side.
• Crush biscuits either in food processor or in two zip lock bags with a rolling pin--not to fine.
• Add condensed milk, almonds, cocoa, coconut and sultans mix.
• Stir.
• If mix is sloppy or too gooey, add some more cocoa and coconut.
• Mix should be sticky but manageable.
• Roll into desired size balls and roll in chosen topping.
• Set in fridge for at least an hour.
• Place in airtight container.

GLUTEN FREE HOLIDAY RUM BALLS

Steps:

• Melt semisweet chips along with canned milk in the microwave on low-med or setting 5 for approximately 45 seconds or until chips can be gently stirred into the milk. set aside.
• Mix all the dry ingredients together well.
• add the rum a little at a time until everything makes a stiff dough.
• You may need more rum, just add until it's the right consistency. Like play dough.
• Add melted chocolate mixture and rum extract and mix well.
• Rum Ball dough should be stiff yet pliable.
• Roll into teaspoon sized balls and coat with powdered sugar. put into small papers and store covered in the fridge for at least 3 days to let flavors mellow, then just before serving, roll in more powdered sugar.
• These freeze well. Just freeze on a cookie sheet and store in a freezer bag for up to 4 weeks.

GLUTEN FREE DARK AND STORMY RUM BALLS

Steps:

• Use food processor to crush cookies and nuts.
• Mix cookie crumbs with 1 cup of confectioners' sugar, nuts, cocoa, rum, and corn syrup.
• Once you've combined ingredients, scoop dough with an ice cream scooper (if making gluten free and dough gets sticky, wet ice cream scooper)and roll into balls.
• Roll balls into 1/2 cup of confectioners' sugar for coating. Add more sugar if desired.