Tuesday, 19 February 2013

Decadent Rum Balls

Another recipe from Christmas that I didn't get to make. I have never made rum balls and wanted to try it this past Christmas. I will definitely make them this year, maybe in advance and try freezing them. The suggestion if you don't want to use rum, to use 1/4 cup of orange juice as a substitution.

Decadent Rum Balls

2 Squares ~ Baker's Semi-Sweet Chocolate, chopped

1/4 cup ~ Corn Syrup

1/4 cup ~ Icing sugar

1/4 cup ~ dark rum (or orange juice)

2 cups ~ Orea baking crumbs

1 cup ~ finely chopped pecans

Chocolate sprinkles, coconut, or sliced almonds

1.  Microwave chocolate in a microwavable bowl on MEDIUM for 2 minutes, stir until melted.
2.  Add corn syrup, icing sugar, rum, crumbs and pecans; mix well. Chill until firm enough to
     handle, at least 1 hour.

3.  Roll dough into 1 inch balls. Roll in chocolate sprinkles, toasted coconut or toasted sliced

Store in airtight container in refrigerator for at least 3 days before serving to mellow the flavours.

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