Nanas Rum Balls Recipes
RUM BALLS
A festive favourite, this is one of the best old-fashioned rum balls recipes
Provided by Libby Hakim
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Crush weetbix to a fine consistency.
- Sprinkle rum over weetbix.
- Add remaining ingredients and stir well to combine.
- Roll into small balls and coat by rolling in additional coconut.
- Place balls on a tray lined with baking paper and place in fridge for at least a couple of hours to set.
- Store in the fridge in an airtight container and enjoy cold or at room temperature.
- Serve dusted with cocoa (optional).
Nutrition Facts : Calories 99 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 25 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
NANA'S DECADENT RUM BALLS
Steps:
- Crumble the fruit cake (I blitzed mine in the food processor for a few seconds) and place in a large bowl
- Pour rum over fruit cake and allow to soak in for a minute or so. Mix through.
- Melt chocolate in the microwave in 30 second increments, stirring in between. Pour melted chocolate into crumbled fruit cake
- Pour chocolate over fruit cake mixture and stir through thoroughly. You will notice the mixture start to come together
- Take tablespoons of the mixture and roll into small balls
- Place each ball into a bowl of the chocolate sprinkles and coat
- Refrigerate for at least 2 hours to set before enjoying
RUM BALLS
Rum balls are a super simple, no bake holiday treat you probably have everything for in your kitchen already. You don't have to use rum either, I've got tons of flavour options in the notes, including non-alcoholic ones!
Provided by Katrina
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- Put the oats, butter, icing sugar, vanilla, cocoa powder, and rum into a medium bowl and mix until blended. You can do this with your hands if you want, but I used a hand mixer.
- Roll into small balls. You can use an extra small cookie scoop if you have one to save some time.
- Roll the balls into granulated sugar, sprinkles, or anything else you would like to finish them off.
- Store in the refrigerator until ready to serve. They will keep in the fridge for two weeks, but you can also make them ahead and store in the freezer for up to 2 months!
RUM BALLS
Treat your near and dear ones these delicious sugar coated candies made with rum and nuts - a traditional holiday dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 60
Number Of Ingredients 6
Steps:
- In large bowl, mix crushed cookies, almonds and 2 cups powdered sugar. Stir in rum and corn syrup. Shape mixture into 1-inch balls.
- In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Store in tightly covered container at least 5 days before serving to develop flavor but no longer than 4 weeks.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Candy, Sodium 25 mg, Sugar 7 g, TransFat 0 g
RUM BALLS
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.
Provided by Matt Story
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h10m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g
NO BAKE RUM BALLS
A holiday favorite! Try using brandy in place of the rum.
Provided by Refugio L.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 36
Number Of Ingredients 6
Steps:
- In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
- Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 14.1 g, Fat 4.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 41 mg, Sugar 3.8 g
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