My RUM BALLS
Ingredients: 6 oz. semisweet chocolate bits 3 Tbsp. light corn syrup ½ cup rum or brandy or bourbon 2 cups vanilla wafers (finely ground) 1 cup powdered sugar (sifted) 1 cup nuts (any kind, chopped fine) Directions 1. Melt chocolate bits over simmering water or in microwave. 2. After chocolate has melted, remove from heat and blend in corn syrup and liquor. 3. Stir in cookie crumbs, powdered sugar and nuts. 4. Mix until well blended. If too dry to roll -add more liquor. If to moist to roll- add more nuts or cookies 5. Let stand in a covered container for 15 minutes or more. 6. If still too dry to form into balls - add liquor. If to moist to form into balls - add nuts or cookie crumbs. 7. Put powdered sugar on cookie sheet or counter so that you can powder your hands (with powdered sugar, as you roll the mixture into ¾" balls (or into desired size). 8. Store in a tightly sealed container. 9. Store, covered, for at least a couple of weeks. NOTE: You can roll cookies into a mixture of finely chopped nuts and powdered sugar. Makes 3 - 4 dozen balls (depending on the size that you form) Enjoy! "I love them that love me; and those that seek me early shall find me" Proverbs 8:17. ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
