Jamaican Rum Balls

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100% would make this recipe for Jamaican Rum Balls again.

Great as candy or simply as dessert. If you do not want alcoholic content, bring rum to a boil in a small saucepan and let cool to room temperature before adding.

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Jamaican Rum Balls Ingredients

4 cups Vanilla Wafers crushed	1 tablespoon Coffee strong
1 cup Pecan crushed	1 1/2 teaspoon Coconut extract
1/2 cup Light Corn Syrup	1 cup Confectioners Sugar
1/2 cup Rum	1 container Chocolate Chips
2 tablespoon Cocoa Powder	2 tablespoon Shortening

Instructions for Jamaican Rum Balls

Use a food processor or blender to crush vanilla wafers and pecans into powder like mixture. Using a mixer or a food processor, combine vanilla wafers, pecans, corn syrup, rum, cocoa powder, coffee, and coconut extract. Coat hands with confectioners sugar and roll mixture into balls.

For a quick finish, roll balls in confectioners sugar.

For a nice candy like finish, melt chocolate chips of desired flavor and shortening together on low heat using a small sauce pan or a double boiler. If chocoate gets too thick, more shortening may need to be added. Gently roll balls in chocolate mixture and place on waxed paper or a greased glass dish to dry.

Rum balls should be refrigerated and last for approximately one month.

Main Ingredient: RumCuisine: Uncategorized

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