Oma’s Rum Balls (No Bake)

INGREDIENTS

Rum Ball Mixture

• 1 cup crushed vanilla wafers
• 1 cup confectioners sugar
• 1 cup chopped pecans
• 2 Tbsp cocoa powder
• 2 Tbsp light corn syrup
• 1/4 cup spiced rum (Plus a little extra as needed)

Topping

• 1/2 cup fine gran. sugar
• 1/2 cup chopped pecans
• Chocolate Sprinkles (You can also use rainbow, or whatever type of sprinkle you fancy!)

Note: I find that round or nonpareil sprinkles work well.

INSTRUCTIONS

Prepare Toppings

1. In a small bowl, combine gran. sugar + chopped pecans. Set aside.
2. Pour sprinkles in a small bowl, set aside.

Mix & Roll

1. In a medium sized mixing bowl, combine crushed vanilla wafers, sugar, pecans, and cocoa.
2. Add corn syrup and rum. Mix well using a spoon or spatula.
3. By hand, take a small amount of the mixture and roll it in your palms to form a 1 inch ball. (Note: If the mixture starts to become too dry, mix in a little extra rum as needed.)
4. Add topping – Roll & coat the rum ball in the bowl of sprinkles, or the nut and sugar mixture. (Note: You may need to coat the ball in a little extra rum to help the topping stick.)
5. Place the finished rum ball aside in a dish, or on a baking sheet lined with parchment paper.
6. Repeat from step 3 until you’re finished!
7. Store in an air tight container. No regeneration needed. I usually let them sit for a week or two before serving (If I can control myself).