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Classic Rum Balls

Classic rum balls are no-bake pecan and vanilla wafer treats rolled in confectioners' sugar. A 30-minute chill firms the mixture before rolling, followed by at least 24 hours in the refrigerator for the flavors to develop.
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Prep Time 20 minutes
Chilling 1 day 30 minutes
Total Time 1 day 50 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 91
Ingredients Method Notes

Ingredients
  

For the rum balls and coating
  • 2.5 cups vanilla wafer crumbs finely crushed
  • 1.5 cups confectioners' sugar divided (1 cup for the mixture and 1/2 cup for coating)
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup pecans finely chopped
  • 0.25 cup dark rum
  • 2 tablespoons light corn syrup

Method
 

Make the rum balls
  1. In a large bowl, stir together the wafer crumbs, 1 cup of the confectioners' sugar, cocoa powder, and pecans.
  2. Stir in the rum and corn syrup until the mixture is evenly moistened and holds together when pressed.
  3. Cover and refrigerate for 30 minutes, until firm enough to roll.
  4. Scoop tablespoon portions.
  5. Roll the portions between your palms into balls.
Coat the rum balls
  1. Roll the balls in the remaining 1/2 cup confectioners' sugar to coat.
  2. Arrange the rum balls in an airtight container.
  3. Refrigerate for at least 24 hours before serving.

Notes

For evenly textured balls, make sure the vanilla wafer crumbs are finely crushed. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. For a nut-free variation, replace the pecans with additional vanilla wafer crumbs.