Quick Old Fashioned Rum Balls

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If you ask me, rum balls are one of those treats that make any gathering feel special.

These no-bake cookies are a perfect mix of chocolate, nuts, and just the right amount of rum flavor that reminds me of old-school holiday parties. The combination of crushed vanilla wafers and pecans gives them that classic taste we all remember.

They’re rolled in cocoa powder or powdered sugar (your choice!), and the best part is they actually taste better after sitting for a day or two. That’s what makes them such a smart make-ahead dessert for busy times.

It’s a grown-up treat that’s simple to make and always gets people asking for the recipe.

Which Kind of Rum Should I Use?

Spiced rum is the way to go for these classic rum balls, though you’ve got some wiggle room with your choice. Captain Morgan is a popular option that’s easy to find, but any mid-range spiced rum will do the job nicely. If you’re not a fan of spiced rum, you can swap it out for a dark rum instead – just keep in mind this will give your rum balls a slightly different flavor profile. Stay away from white rum though, as it doesn’t pack enough punch to stand up to the other ingredients. Remember that since this is a no-bake recipe, the alcohol won’t cook off, so pick a rum you actually enjoy drinking.

Options for Substitutions

Need to make some swaps for these rum balls? Here are some helpful substitutions:

• Vanilla wafers: You can swap vanilla wafers with graham crackers, digestive biscuits, or even crushed shortbread cookies. Just make sure they’re crushed into very fine crumbs.
• Walnuts: Not a fan of walnuts or have an allergy? Try pecans, almonds, or hazelnuts instead. For nut-free rum balls, you can use crushed pretzels or extra cookie crumbs.
• Spiced rum: Dark rum works great too. For non-alcoholic versions, use rum extract (2 teaspoons) mixed with apple juice or grape juice to make up the liquid volume. The texture and taste will be different, but still yummy!
• Corn syrup: Honey or golden syrup can replace corn syrup. Just note that honey might add its own distinct flavor to the mix.
• Cocoa powder: Both natural and Dutch-process cocoa work here. If you’re out of cocoa, you can use carob powder in the same amount.

Watch Out for These Mistakes While Cooking

The biggest challenge when making rum balls is getting the texture right – crushing the vanilla wafers too coarsely will result in balls that won’t hold together, so aim for very fine, almost powder-like crumbs using a food processor or rolling pin. The mixture’s consistency is crucial – if it’s too dry, your rum balls will crumble, and if it’s too wet, they’ll be sticky and impossible to shape, so start with the recommended amount of rum and corn syrup, then adjust gradually if needed. Temperature plays a key role too – working with warm hands can make the mixture too soft to handle, so try chilling the mixture for 30 minutes before rolling, and keep your hands cool by running them under cold water periodically. For the best flavor development, these treats actually taste better after a few days in the fridge, allowing the rum to fully incorporate with the other ingredients.

What to Serve With Rum Balls?

Since rum balls are sweet, boozy treats that work great as dessert or with afternoon coffee, you’ve got plenty of tasty serving options! A hot cup of coffee or espresso makes the perfect companion, as the rich coffee flavors balance out the sweetness of the rum balls. For a cozy holiday spread, try serving them alongside other small treats like shortbread cookies or chocolate truffles – they’re perfect for a dessert platter. If you’re hosting a party, these rum balls pair wonderfully with after-dinner drinks like Bailey’s Irish Cream or a good port wine.

Storage Instructions

Keep Fresh: These rum balls actually get better with time as the flavors meld together! Place them in an airtight container, separating layers with waxed paper or parchment paper. They’ll stay good in the fridge for up to 2 weeks, and the rum helps preserve them naturally.

Freeze: Want to make these ahead for the holidays? No problem! Pop them in a freezer-safe container with parchment paper between layers, and they’ll keep well for up to 3 months. Just remember that the alcohol content might slightly decrease during freezing.

Serve: When you’re ready to enjoy your frozen rum balls, just transfer them to the fridge overnight to thaw. I actually prefer them straight from the fridge – they’re perfectly firm and the flavors are more pronounced when they’re cool!

Preparation Time	20-30 minutes
Cooking Time	0 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 300-320 g

Ingredients

• 5 cups finely crushed vanilla wafers
• 1 cup confectioners’ sugar
• 1 cup finely chopped walnuts
• 1/2 cup spiced rum
• 2 tablespoons cocoa powder
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt

Step 1: Prepare the Baking Sheet

Begin by lining a 9×13 inch baking sheet with parchment paper and set it aside.

This will prevent the rum balls from sticking and make cleanup easier.

Step 2: Process the Dry Ingredients

Ensure your cookie crumbs and finely chopped walnuts are processed to a fine texture, similar to dry sand, for easy mixing.

Use a food processor to pulse the crumbs and nuts until there are no large chunks remaining.

Step 3: Mix the Base Ingredients

In a large mixing bowl, combine the crushed Nilla wafers, a pinch of salt, and finely chopped walnuts.

Sift the powdered sugar and cocoa powder into the walnut mixture.

Stir until all dry ingredients are thoroughly combined, ensuring an even mix of flavors.

Step 4: Combine Liquid Ingredients

In a small mixing bowl, combine the corn syrup and rum.

Stir until the corn syrup is completely dissolved, creating a smooth and consistent liquid mixture.

Step 5: Form the Dough

Pour the corn syrup and rum mixture over the Nilla wafer mixture.

Stir thoroughly until the ingredients begin to form a thick consistency, similar to cookie dough.

Put on rubber gloves and gently finish combining the mixture by hand without over-smashing.

Step 6: Shape and Coat the Rum Balls

Using a 1-inch cookie scoop, portion out the mixture and roll it into 1-inch balls.

Place the rolled balls onto the prepared parchment-lined baking sheet.

Prepare small bowls with your choice of toppings for coating.

Re-roll each ball slightly before rolling it in your selected toppings.

Place the coated rum balls back on the pan.

Once all the balls are coated, they are ready to enjoy!