RUM BALLS (aka "Reindeer Poop” by Wendi’s kids) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ***Easiest to use a food processor for this as Wanda found out in the 70’s.
2 ¼ pecans, chopped very fine (measure after chopped)
18 Vanilla Wafers (chopped very fine in the processor)
1 ½ cups (2 – 8oz pkgs) chopped dates (put into the processor to make almost a mush)
3 Tbsp Cocoa
2/3 cup Rum (can use Brandy also)
¾ cup water
4 ½ Tbsp sugar
½ cup powdered sugar
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Directions: |
Directions:• Using the food processor, chop the pecans first and pour into large mixing bowl; chop the wafers and pour into same bowl, then chop the dates and pour into same bowl.
• Stir just to combine and then add Cocoa to mixture and mix very well.
• Add Rum and mix well again.
• Put the water in a pan, add the sugar and put on stove to bring to a boil. Boil until soft ball stage candy (when you put a drop of mixture into cool water and it makes a ball you can mush together; about 10 min)
• Pour this candy mixture into the other ingredients and stir (be careful – this mixture is HOT). It will begin to stiffen a little as the candy mixture cools.
• Then, using a fork, mash all ingredients together to mix really well.
• Grease your hands with Pam or butter and grab a bit of the mixture and roll into a 1” ball. Drop in powdered sugar and roll around with a fork. Place ball on a plate to dry.
• Let sit in fridge about an hour before serving, at the very least, so ingredients can set.
BUT – the best way is to make these about a week or so before you want to serve them so the rum can really take hold. They will keep for several weeks in a ziplock plastic bag too. |
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Number Of
Servings: |
Number Of
Servings:2 dozen 1 |
Preparation
Time: |
Preparation
Time:30 min or so |
Personal
Notes: |
Personal
Notes: Passed down from Florence Grissom Davis, Wanda Davis Wilson’s mother, Wendi's great-grandmother whom she called Granny. This is a favorite today, at least 75+ years later, in Wendi's house at the holidays.
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