Rum balls?

I've never been able to keep a bottle of rum around long enough to do anything with it besides its intended and rightful usage.
 
Let'sgoflying! said:
Just made some - Diana's recipe.
They did not firm up, seemed soft.
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Hmmmm. Did you roll them between your hands to make them round balls? I use a little pressure when I do that. Did you use powdered sugar and roll them around in the powdered sugar? They actually become more firm after sitting for a bit. :) I need to make my fourth batch today. :)
 
Hmm did you double the rum in the recipe or the cook?
 
Been carrying around an ingredients shopping list...
Picked up the rum this afternoon - 151, baby! :yesnod:

The rest will come when I make my regular grocery trip this week.
I'm not a baker, but I think this is gonna be fun!
 
Let'sgoflying! said:
Didnt seem like enough, so I doubled the rum. Could that be part of it?
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That might be the problem. :D It gets kinda sticky if you double the rum. I used a tad more than 1/2 cup of rum with the last batch and it was on the cusp of being too much, but made my best batch yet. :yes:
 
JoeSelch said:
Been carrying around an ingredients shopping list...
Picked up the rum this afternoon - 151, baby! :yesnod:

The rest will come when I make my regular grocery trip this week.
I'm not a baker, but I think this is gonna be fun!
Click to expand...
:D

I have some 151, but didn't know if the balls would be flammable or not. :D
 
They are perfect, Diana. I put the mix in the fridge for a while and they stiffened up enough in 15 mins to form properly! Mmmmmm.
I recommend the additional rum!
 
Diana said:
:D

I have some 151, but didn't know if the balls would be flammable or not. :D
Click to expand...

Yeah, the warnings on the bottle are a bit scary...
Flaming balls - I'm feeling the need for a science experiment! (But, it seems a shame to sacrifice a perfectly delicious rum ball. Oh, the ethical dilemma!)
 
Let'sgoflying! said:
They are perfect, Diana. I put the mix in the fridge for a while and they stiffened up enough in 15 mins to form properly! Mmmmmm.
I recommend the additional rum!
Click to expand...
Sounds like a good plan! I am all for more rum. :D

JoeSelch said:
Yeah, the warnings on the bottle are a bit scary...
Flaming balls - I'm feeling the need for a science experiment! (But, it seems a shame to sacrifice a perfectly delicious rum ball. Oh, the ethical dilemma!)
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LOL I hope you take photos of the flaming ball and post them here. :yes: :D

Let'sgoflying! said:
PS this bunch I wrapped each around a quarter maraschino cherry....Wow!!
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Yummmmmmmm. You have just invented a new and improved version. :yes:
 
How about this recipe. Minor alterations, and you have Flaming Chocolate Salty Rum Balls:
(Okay, embedding's disabled. Click for the video.)
 
Diana said:
Here is a combination of two recipes that I used yesterday. I think next time I'll use less ginger or maybe leave it out.

* 1 6 oz package semi-sweet chocolate chips
* 3 tablespoons light Karo syrup
* 1/2 cup of sugar
* 2 cups vanilla wafers, crushed
* 1 cup pecans, chopped fine
* 1/3 cup rum (or bourbon or brandy)
* 1/2 teaspoon cinnamon
* 1/2 teaspoon ginger
* powdered sugar, for coating

Melt chocolate over low heat-remove-stir in sugar, rum and corn syrup. Fold in wafers, cinnamon, ginger and nuts. Shape into 1" balls using 2 tsp mix for each. Roll in powdered sugar. Store in air-tight container for several days. Makes 4 dozen balls.
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Got the 151 last night, and will get the rest today. Wonder how it would be with candied ginger instead of fresh?
 
I wonder how many kitchen fires this thread is gonna start :)
 
OK... made my first batch and the results are in. :)

I used Bacardi 151 (against qby's advice) - almost 2/3 cup. I also skipped the ginger because my store was only selling it in giant tins. Refrigerated the mixture for 15 minutes prior to forming the balls.

Yep - they're strong! Too strong, but... rolling them in cocoa (I used dark) made them quite a bit better than rolling them in powdered sugar - seemed to cut some of the rum bite.

If I were to make another batch, and I might for a New Year's Eve party, I'd change it up a bit:
1/3 cup Bacardi 151 (or regular proof) + 1/3 cup liqueur (cherry or butterscotch or orange or ???)
 
I had some of those Diana's Rum Balls, west Texas style, last week. Quite a treat!
 
:eek:)))
I cut/pasted/sent to Her Majesty(former wife) in Fort Lauderdale the recipe that was posted by John(silver eagle). My accompanying suggestion was that it would be a good birthday(not far away) treat; that it could "age" in transit. HM frequently sends me edible sustenances -- just today I received some fabulous "breakfast cookies" -- and when she comes for month-long(or longer) visits my freezer gets home-cooked/well-stocked before the departure to FTL.

In response to John's recipe I today received the following short response:

"THAT'S A BIRTHDAY POSSIBILITY...SHOULD "LAUNCH YOU INTO "NEXT YEAR" !!"

HR
 
I didn't get home until 2330 this evening (needed to help the folks with some computer aid), so decided not to do them today. Maybe tomorrow. And I'll remember Liz's cocoa instead of powdered sugar tip, though I like ginger, so I'll probably keep that!
 
gprellwitz said:
I didn't get home until 2330 this evening (needed to help the folks with some computer aid), so decided not to do them today. Maybe tomorrow. And I'll remember Liz's cocoa instead of powdered sugar tip, though I like ginger, so I'll probably keep that!
Click to expand...

Try both the sugar and the cocoa - YMMV.

After resting overnight, I think things have mellowed a bit. Nevertheless, my coworkers have declared the hi-test rum balls "powerful." The guys and gals working in the bar downstairs really liked them.
Now, I'm thinking I might make another - less potent - batch tonight and save the 151 balls for the NYE party.
 
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Round II...

Made two half batches this evening.

I stayed with double the quantity of alcohol from Diana's posted recipe.
This time I split the alcohol in each batch:
50% Bacardi 151 and 50% Butterscotch schnapps
50% Bacardi 151 and 50% Cherry schnapps

Neither set up as well as the original batch (perhaps some bad math or sloppy measuring on my part), so I added more cookie crumbs and let it chill in the fridge a bit longer before rolling.

Both of these batches are delicious and NOT overpowered by alcohol. I'm really liking the cherry rolled in cocoa. :yesnod:
 
. . . and here's something to go along with the Rum Balls:
Jose Cuervo Christmas Cookies


1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup or brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila


Sample the Cuervo to check quality. Take a large bowl,
Check the Cuervo again, to be sure it is of the highest quality,
Pour one level cup and drink.

Turn on the electric mixer. Beat one cup of butter
In a large fluffy bowl.


Add one peastoon of sugar. Beat again. At this point
it's best to make sure the Cuervo is still ok, try another
Cup just in case.

Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup
Of dried fruit.

Pick the frigging fruit off the floor.

Mix on the turner.


If the fried druit gets stuck in the beaters just pry
It loose with a drewscriver.

Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Who geeves
A sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can
Find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall
Over.

Don't forget to beat off the turner.


Finally, throw the bowl through the window, finish the
Cose Juervo and make sure to put the stove in the wishdasher.

Cherry Mistmas !
 
Well, I made them tonight, but am not really thrilled with the result. The sugar didn't entirely dissolve, so they're kind of grainy. They are POWERFUL! I also forgot the cocoa. :( I should have let it sit in the fridge to set up, too, but didn't.
 
Grant, I'm not sure what to call rum balls without cocoa. Why not just crush up nilla wafers and pour rum over top and eat with a spoon? ;)
 
Grant
I think you should dump them out and start over. :yesnod:

The ones I made last Sunday are really yummy today. :D
 
I will happily judge the bake-off about which recipe is best. Just send me samples. :yesnod:
 
I agree on the sugar not fully dissolving.
Next time (in the non-immediate future), I will mix the sugar and liquid ahead of time to ensure the sugar is fully dissolved before adding to the melted chocolate.

That said - the second batch was a BIG hit with co-workers and bar tenders alike. :D
 
well, I wound up taking them to a Christmas party last night, and they were a big hit! :) Guess nobody really minded the undissolved sugar! :)
 
Time for Rum Balls - 2010!!! :D

Had to look up the recipe here, because (amazingly) I never did copy it last year.

Will be doing the 151 + Butterscotch or Cherry this year.
And, taking my own advice to dissolve the sugar first.

Will report back on results and recipients' opinions. :D :D :D
 
JoeSelch said:
Time for Rum Balls - 2010!!! :D
Click to expand...

:D :D

Tomorrow I'm making the third batch of the season. 1/2 cup of rum seems to be about right for this part of Missouri. :D

Wonder how amaretto would work instead of rum? Might be too sweet?
 
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