One of our most fun collaborations this fall has been with MilkMade Ice Cream, a New York-based craft ice cream company. They churn out amazingly delicious, unique, locally sourced pints of ice cream and deliver them directly to their members’ doors once a month. (They have a subscription model that, for a long time, had an extremely long wait list!)
When Diana Hardeman, the genius behind MilkMade, proposed a Red Rum flavor with a rooibos-cinnamon base and rum balls distributed throughout, we got right to work baking her a batch of rum balls. I had never had one before, but after a little research, I found that they’re actually quite easy to make, and they don’t even require you to turn on the oven!
Check out MilkMade and become a member, and if you can’t wait another minute to make your own rum balls, here is the recipe (adapted from this Emeril one).
- 1 1/2 cups powdered sugar, divided
- 2 Tbsp cocoa powder
- 1/2 tsp allspice
- 1/2 cup dark rum
- 2 Tbsp light corn syrup
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped, toasted walnuts
Sift 1 cup powdered sugar, cocoa powder, and allspice into a large bowl. Stir in the rum and corn syrup. Stir in the vanilla wafers and nuts, and mix well. Refrigerate the bowl for about 30 minutes or until the dough firms up a bit.
Remove the bowl from the refrigerator. Place the remaining 1/2 cup confectioners’ sugar in a shallow bowl or dish.
Using a tablespoon, a small scoop, or your clean fingers, scoop out portions of the mixture and press into 1-inch balls. Using your hands, roll the balls in the powdered sugar, coating evenly.
Place the rum balls on a baking sheet, cover with plastic wrap, and refrigerate for at least an hour. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
Note: Don’t eat these all at once! Remember that they’re not baked, so the rum is still in full effect.
Makes about 60 rum balls.