Cocoa Rum Balls
Makes about 36 pieces.
Notes
A food processor makes crushing cookies and finely chopping nuts a breeze. The finer crumb may need slightly more corn syrup and alcohol to hold it's form. Just add sparingly, as too much will prevent the candy from holding its round shape.
Ingredients
- 2 Tablespoons cocoa
- 2 cups powder sugar, divided
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped pecans or walnuts
- 4 Tablespoons light corn syrup
- 1/4 cup + 2 Tablespoons of rum or bourbon
Instructions
- Sift the cocoa and 1 cup of confectioner's sugar into a large bowl.
- Mix in cumbled wa.
- Form the mixture into 1-inch balls with your hands. If too crumbly, add slightly more corn syrup and rum.
- Sprinkle 1 cup confectioner's sugar onto a plate and roll balls in it to coat.
- Store in a tin for at least 1 week. Cookies will mellow with age and will keep up to 1 month.