Rum balls are popular at Christmas time in Canada, Australia, New Zealand and Austria. They can be made for children without the rum, and/or made with a marshmallow in the center.
- Yields: 25, 1-inch balls
- 312 gram/10? ounce box of Mr. Christie’s vanilla flavoured crumbs or wafers, (2 cups ground)
- 1/3 cup unsweetened cocoa
- 1/3 cup icing sugar
- 2 tablespoons brown sugar substitute
- 2 tablespoons unsalted butter, melted
- 1 teaspoon rum extract
- 1/2 cup water
- 25 or more, small paper muffin cups
- 1/3 cup splenda (sugar substitute), or icing sugar for dusting or,
- 60 g/1/3 cup chocolate candy sprinkles
If you cannot find the vanilla crumbs in the store, ground the vanilla wafers in a food processor. Ground as much as you can into a flour. Measure 2 cups, and place into a medium-sized mixing bowl.
Add the cocoa, icing sugar and sugar substitute with the vanilla crumbs. Mix until uniform in color.
Place the melted butter into a separate small bowl. Drizzle over the dry ingredients.
Stir the water with the rum. Slowly, drizzle the water with the dry ingredients. Form into a ball with one’s hands. Add a tablespoon or two of water to moisten if needed.
Wrap the mixture in plastic wrap. Chill for one hour in the refrigerator.
Roll the mixture between the palms of your hands to the size of golf balls (about 1-inch). Place the rum balls into small paper muffin cups; sprinkle with Splenda just before serving; or roll the balls in chocolate candy sprinkles, and then place into paper muffin cups.
Store the balls in the refrigerator in an air-tight Tupperware container.
Food writer: Carolyn Cashen