Parve Rum Balls

Parve Rum Balls Ingredients

2 c Vanilla wafer crumbs(parve)	2 tb Corn syrup
3 tb Cocoa	1/3 c Rum
1 c Almonds; finely ground	40 Pieces slivered almonds

Instructions for Parve Rum Balls

In a bowl, mix vanilla wafer crumbs, 2 TBS cocoa, ground almonds, and 1 cup confectioners sugar. Add corn syrup and enough rum to make a mixture st iff enough to shape into balls. Roll into 1 inch balls. set aside. In a shallow dish, combine remaining 1 TBS cocoa, and 1/2 cup confectioners sugar. Roll balls to coat completely. Insert a slivered almond. Will keep for 3 weeks in a tightly covered tin at room temp. or will freeze well. Ma k es 36-40 NOTES : I like to put each one in the individual candy paper holders before freezing. Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg on Nov 16, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond

Cocoa

Corn

Vanilla

Candies Corn

for flavor and categorization

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