(moved) No-Bake Rum Balls

Source: Gail Dubovsky

Yield: ???

Rating: Untested - 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.
• Shape into very firm balls about ¾ inch in diameter.
• 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.

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.