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"Do vegetarians eat animal crackers?"--Unknown

Rum Balls Recipe

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This recipe for Rum Balls is from Mom's Recipe Collection (Naconna Barlow Shaffer), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large 8 oz. Hersey or Symphony chocolate bars
2 square unfrozen butter (don't use frozen butter)
2/3 cup whipping cream
4 to 6 tbsp Bicardi Rum (artificial rum if necessary)
1 large 8 oz. chocolate bar, grated
Directions:
Directions:
Heat chocolate in double boiler. Don't let the water boil - just real warm. If water boils chocolate will turn white. As soon as water simmers, lay chocolate in pan over water. It melts slowly. Cut butter in tiny cubes. Put them in chocolate. Stir around and add cream. Mix with rubber spatula. Add rum. Beat til smooth. Put in freezer until cold and nearly frozen.

Take melon baller and scoop. Roll into ball and immediately roll into chocolate sprinkles. Put in candy cups immediately and keep frozen until used.

 

 

 

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