Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand for 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack for one hour. Roll in powdered sugar again, if desired. Store in airtight container between layers of waxed paper. You'll need vanilla wafers, nuts (like walnuts or pecans), powdered sugar, dark rum, and light corn syrup. You'll also need some additional powdered sugar or sprinkles for coating. If you're using a food processor to crush the wafers and chop the nuts, ensure it's ready and clean.
Bailey's Irish Cream Balls. Who needs Rum Balls when you've got these. Baileys irish cream
Instructions. In a large mixing bowl, combine the crushed vanilla wafter, pecans, powdered sugar, and baking cocoa. Once combined, add the rum, honey, and water. The mixture will be thick and easily moldable. If it is too dry, add more water or rum. If you don't have a machine, put them into a zip-lock bag and hit it with a rolling pin until they're crushed. 2. Add the Milk Arrowroot biscuit crumbs to a mixing bowl and add the cocoa, coconut, condensed milk and the Baileys Irish Cream. 3. Mix together until completely combined and then roll tablespoon size balls. Start by grinding the Biscoff cookies and pecans together in a food processor into a fine crumb. Add the confectioners' sugar and cocoa powder, and pulse a few times to combine. Transfer the dry mixture to a large mixing bowl. Add the wet ingredients and stir well with a silicone spatula until a moist dough forms. Combine Wafer Crumbs & Powdered Sugar: Combine the vanilla wafer crumbs and powdered sugar in a large bowl. Add Corn Syrup & Baileys: Add the corn syrup and Irish cream and mix well. The mixture may seem kind of crumbly, but it does hold its shape very well when you mush it together to form the balls. Form Cookies: Make balls of about 1.
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Rum Balls Recipe
Add the Powdered Sugar, Cocoa, Salt, and Corn Syrup: Add the powdered sugar, cocoa powder, salt, and corn syrup. Pulse until combined. Mix in the Rum: Add the rum and mix until combined. The dough should come together if pinched and formed into a ball and should not fall apart. Scoop the Balls/ Coat the Balls: Scoop out tablespoons of dough and. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum. Scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from a small OXO cookie scoop. STEP TWO - Add rum, vanilla, and corn syrup, stir until thoroughly combined, and no dry bits remain. STEP THREE - Roll into tablespoon size balls, or weight 20 grams of mixture and roll, place on parchment lined baking sheet until ready to coat. Coat balls in your choice of powdered sugar, cocoa, ground pecans, or sprinkles. Mix Tim Tam crumbs with the cream cheese and shot of Baileys Irish Cream liqueur. Place into the freezer (or fridge) for 30 minutes or until hardened. Roll the mixture into 1 inch sized balls and place on a tray lined with baking paper back into the freezer (or fridge) for a further 30 minutes. Place white chocolate in microwaveable bowl and.
Rum Balls Recipe
Step 5. Shape into 1-inch balls and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls. Sift the powdered sugar and cocoa powder into the walnut mixture. Stir the walnut and Nilla wafers mixture until thoroughly combined. In a small mixing bowl, combine the corn syrup and rum. Mix until the syrup is dissolved. Pour over the Nilla wafer mixture and mixture until it starts to get a thick consistency.
Explore some more affordable Christmas recipes. Get creative with your leftover ham by trying these recipes designed for any time of day. The best dishes for an outdoor excursion. Start Christmas. Instructions. Put the oats, butter, icing sugar, vanilla, cocoa powder, and rum into a medium bowl and mix until blended. You can do this with your hands if you want, but I used a hand mixer. Roll into small balls. You can use an extra small cookie scoop if you have one to save some time.
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Fructose Friendly Food Adventures Chocolate Rum Balls (actually Bailey's Balls)
Combine cookie crumbs, powdered sugar, chopped pecans and cacao powder in a medium sized mixing bowl. Mix well. Add rum and honey. Stir until well combined. If dough is too wet…. add an additional 2- 6 tbsp of cookie crumbs. Mix well. Roll in 1 inch balls. Roll rum balls in coating of choice (picture shows sparkling sugar). Empty the crumbs into a sealable mixing bowl. Slowly melt 1 ½ cups White chocolate with ¼ cup Heavy cream in a saucepan. 1 ½ cups White chocolate, ¼ cup Heavy cream. Stir in 3 tablespoon Baileys Salted Caramel. 3 tablespoon Baileys Salted Caramel. Combine the liquid mixture with the grated speculoos and stir well.
