Lus Rum Or Bourbon Balls Recipes

RUM OR BOURBON BALLS

Steps:

• Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
• Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.

BOURBON (OR RUM) BALLS

Steps:

• In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon (rum) until thoroughly combined.
• Shape into 1 inch balls.
• Pour granulated sugar in a pie plate then roll balls in the sugar.
• Store in an airtight container for up to 2 weeks.
• DOES NOT FREEZE WELL!

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.

RUM / BOURBON BALLS

Steps:

• Crush Vanilla Wafers by putting in bag and smashing with a rolling pin or putting in a food processor or blender. Add Bourbon (your alcohol of choice) and set aside.
• Melt chocolate chips gradually eight in the microwave or over a double boiler.
• Add sweetened condensed milk to the melted chocolate, stir into the crushed cookie mixture.
• Roll into about 1" balls and then roll in the powdered chocolate milk mix. Place on a wax paper lined cookie sheet and allow to set.
• Store in a tin or tightly covered container and kept in the refrigerator for at least one week.
• They get better with age!

BOURBON, BRANDY OR RUM BALLS

Steps:

• Mix all ingredients together well.
• Shape into balls.
• Roll in additional powdered sugar.
• Store in tin can.

RUM BALLS

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

BRANDY OR RUM BALLS

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

BOURBON/RUM BALLS.

Steps:

• Put Vanilla Wafers (or Graham Crackers or even crushed sugar cookies) in a bowl.
• Then add the ground nuts, cocoa powder, cinnamon, nut meg and mix.
• Then add corn syrup and bourbon or rum. You might need a tad more liquid.
• After mixture is all moist roll into balls, size is up to you, then roll in powdered sugar or cocoa powder.
• Let set up.
• Eat.

FUDGY BOURBON BALLS

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.