Rum balls

 Rum balls are a delightful and boozy treat, perfect for the holidays or whenever you need a sweet pick-me-up. Here's a classic recipe:

Ingredients:

• 1 (12 ounce) box vanilla wafer cookies (such as Nilla wafers)
• 1 cup (120g) confectioners' sugar, plus more for dusting
• 3 tablespoons (21g) unsweetened cocoa powder
• 1/3 cup (79ml) dark rum (such as Meyers's Rum) - adjust to your desired rum intensity
• 1/4 cup (56g) light corn syrup
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt (optional)
• Chocolate chips (semi-sweet, dark, or milk chocolate), chopped (optional)
• Finely chopped nuts (almonds, pecans, or walnuts) for coating (optional)
• Desiccated coconut (optional)
• Sprinkles (optional)

Instructions:

1. Crush the Cookies:

   • There are two methods for crushing the cookies:
     • Food Processor: Place the vanilla wafers in a food processor and pulse until finely ground.
     • Manual Crushing: Place the cookies in a large Ziploc bag and crush them with a rolling pin until you get a mixture of fine crumbs and some slightly larger pieces for a bit of texture.

2. Combine Dry Ingredients:

   • In a large bowl, combine the crushed cookies, confectioners' sugar, and cocoa powder.

3. Make the Wet Mixture:

   • In a separate bowl, whisk together the rum, corn syrup, vanilla extract (if using), and salt (if using).

4. Combine Wet and Dry Ingredients:

   • Pour the wet mixture into the dry ingredients and mix well until a sticky dough forms. You may need to use your hands to fully incorporate everything.

5. Chill the Dough (Optional):

   • Cover the bowl with plastic wrap and refrigerate the dough for at least 15 minutes, or up to an hour. This step helps the dough firm up and makes it easier to roll into balls.

6. Shape the Rum Balls:

   • Scoop out about 1 tablespoon of dough and roll it between your palms to form a smooth ball. You can dampen your hands with a little water to prevent sticking.

7. Coating the Rum Balls (Choose one or multiple):

   • Chocolate Coating: Melt the chocolate chips using your preferred method (double boiler or microwave) until smooth. Dip each rum ball into the melted chocolate, ensuring complete coverage. Gently tap the fork against the rim of the bowl to remove excess chocolate.
   • Nut Coating: Roll the rum balls in the chopped nuts to coat completely.
   • Coconut Coating: Roll the rum balls in the desiccated coconut to coat completely.
   • Sprinkles: Dip or roll the rum balls in sprinkles for a festive touch.

8. Setting and Storing:

   • Place the coated rum balls on a baking sheet lined with parchment paper.
   • Refrigerate for at least 30 minutes, or until the coating is firm.

Tips:

• Use high-quality rum for the best flavor. If you prefer a milder rum flavor, start with 1/4 cup and add more to taste.
• If the dough feels too dry, add a little more rum or corn syrup, one tablespoon at a time, until it reaches the desired consistency.
• For a richer flavor, you can toast the chopped nuts before using them for coating.
• Rum balls are best enjoyed at room temperature. Take them out of the fridge 15 minutes before serving.
• Store leftover rum balls in an airtight container in the refrigerator for up to a week.

Enjoy making and indulging in these delicious Rum Balls! Remember, these contain alcohol and are not suitable for children or pregnant women.