Thursday, April 10, 2014

Rum Balls

There's something about the holidays that make people pour alcohol into desserts.  I'm sure it has something to do with the fact that most holidays involve spending a lot of time with relatives.  For Passover, we don't mess around.  Instead of pouring alcohol into dessert, we pour it straight into ourselves.  4 glasses of it.

I'm not as familiar with the drinking customs of Easter.  But these rum balls are sure to be a big hit.  I think rum is traditionally a Christmas drink/dessert kind of alcohol, but these little balls look so much like bunny-tails I'm sure Peter Rabbit would approve.

Rum balls are one of those old-school desserts.  I don't think many people make them anymore, but they are unbelievably easy.  They also pack a surprising punch if you don't know better.  Thatboy took a bite and quickly realized after a couple he probably shouldn't be driving.  So keep them out of reach of any little hands you've got hanging around.

Rum Balls (From the Fannie Farmer Cookbook)
2 cups Nilla Wafer crumbs
1 cup shredded coconut
2 1/2 cups confectioners sugar
2 Tbsp light corn syrup
1/3 cup rum
  1. Combine the crumbs, coconut, 1 cup of the confectioners sugar, corn syrup and rum in a bowl.
  2. Mix well and shape into small balls.  
  3. Sift the remaining confectioners sugar on a piece of wax paper and roll the balls in the sugar.

1 comment:

  1. I try to infuse alcohol into as many things as possible at the holidays. Because, family (and in-laws). You understand.