Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Crush the vanilla wafer cookies using a food processor or blender until they are turned into fine crumbs. Measure out 3 cups.
Add the cookie crumbs to a mixing bowl along with the powdered sugar, corn syrup, cocoa powder, chopped walnuts, and rum.
Mix with a spoon or spatula until the mixture is well combined.
Use a small cookie scoop to portion the mixture, then use your hands to roll each portion into a smooth ball.
Dip the rum balls in additional powdered sugar to coat.
Store in an airtight container for 1-2 days to let the flavors develop fully.
- I find it easiest to crush the cookies using a food processor, but you can also add them to a heavy zipper bag and crush them finely with a rolling pin.
- Instead of vanilla wafers, use any type of cookie, digestive biscuits, or graham crackers.
- Replace the rum with any other type of liquor you like. Flavored vodka or bourbon both work well in this recipe.
- The flavor of rum balls gets better with age. These are best on day 2 or 3, once the flavor ripens.
- If the powdered sugar coating seems to disappear in storage, simply re-roll the rum balls in more sugar just before serving.
- Storage: Store in an airtight container in the refrigerator. Rum balls will last for up to 2 weeks stored properly.
- To Freeze: Place the rum balls in a freezer bag and remove as much air as possible. Freeze for up to 2 months.
- Alternate coatings: cocoa powder, finely chopped nuts, chopped vanilla wafers, holiday nonpareils, shredded coconut.
Serving: 1ball | Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 38mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.1mg