(moved) No-Bake Rum Balls

Source: Gail Dubovsky

Yield: about 40 rum balls

Rating: 4 of 5 - simple, good; two-day lead

Ingredients

• 2 c. graham cracker crumbs (finely ground)
• 1 c. sifted confectioners sugar
• 2 T. dry cocoa
• ¼ t. salt
• 1 c. nuts, finely chopped
• 2 T. white corn syrup
• 1/3 c. white (clear) rum

Directions

• Combine the dry ingredients in a bowl.
• In a separate container, combine the liquid ingredients. Slowly add the liquid mixture to the combined dry ingredients. Use just enough of the liquid to hold the dry mixture together. (More liquid means they'll stick together better and you'll get less cracking; more liquid also means the powdered sugar you later roll them in will absorb some moisture and make a glaze-like coating on them.)
• Shape into very firm balls about ¾ inch in diameter. As you work and the mix dries out, you may have to sprinkle a bit of rum on the mix to keep it sticky enough to form.
• Roll the formed balls in confectioners sugar to coat them.
• Store in a tightly-covered box or cookie tin at least two days before serving.

Nutrition Estimate

From 2015, per ball: 59 cal, 0.5 g fat, 0 mg cholesterol, 38 mg sodium, 10 g carbs, 0 g fiber, 0 g protein.

Notes

• These can be made several weeks ahead of time, which improves their flavor.
• This recipe came from Newfoundland and is very popular there for a holiday treat. It has been a tradition in the Dubovsky family since Christmas of 1982.
• I have heard that some people substitute coconut for the nuts, as well as brandy for the rum, though I have tried neither.
• Jdubovsky's version: dark rum (Goslings black seal), pecans, heap the cocoa measurements, and always add the full amount of liquid.
• 2016 Givens Lane: did one recipe of dark rum, one recipe of half-and-half dark rum and orange curaçao -- they were orange-ish but nowhere near enough
• 2018 Givens Lane: 2x recipe. +1 Tbsp. more cocoa and +1 tsp. vanilla per recipe.