Rum Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 ½ c pecans, toasted and chopped
3 ½ c flaked sweet coconut
2 lb powdered sugar
2 sticks butter, melted
14 oz can sweetened condensed milk
½ c white rum
20-30 oz dark chocolate chips
1-2 blocks wax (paraffin wax used for canning and candle making)
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Directions: |
Directions:Combine all ingredients from pecans to rum in a large bowl. Chill completely in the refrigerator. Roll chilled mixture in your palms into balls, place on wax paper covered baking sheets and place in freezer to harden. Melt about half of the chocolate chips and wax in a double boiler; add more chips and/or wax as needed to reach desired consistency. NOTE: it is easier to dip the balls when the mixture has a slightly watery texture.) Drop frozen balls into melted chocolate one at a time and remove with a slotted spoon, shaking off excess chocolate. Drop on wax-paper covered baking sheets and place in refrigerator to harden. Rum balls can be stored at room temperature, however I like to eat them chilled from the fridge or straight from the freezer. |
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Number Of
Servings: |
Number Of
Servings:135 |
Personal
Notes: |
Personal
Notes: My running club friend Dara Dalmata is famous for these. Makes about 135 balls.
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