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“This recipe is from "The Mississippi Cookbook." Recipe submitted by Ethel A. Richardson of West Point, MS. **Time includes the time for storage and drying**”
READY IN:
3hrs 20mins
YIELD:
30 rum balls
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush vanilla wafers fine.
  2. With hands, mix crumbs with nuts, cocoa, corn syrup, and rum until a firm paste is formed.
  3. Dust palms of hands with sugar and shape mixture into little balls (about 1-inch).
  4. Allow to dry for 1 hour.
  5. Roll the balls into confectioner's sugar.
  6. Store in air-tight container several hours.
  7. Roll balls in confectioner's sugar again just before serving.

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