Ingredients
Equipment
Method
- In a large bowl, combine the finely crushed vanilla wafer cookies. You can achieve this by placing the cookies in a resealable bag and crushing them with a rolling pin or using a food processor until they form fine crumbs.2 cups vanilla wafer cookies
- To the cookie crumbs, add the finely chopped maraschino cherries (ensure they are thoroughly drained to prevent the mixture from becoming too wet) and the chopped pecans or walnuts.1/2 cup maraschino cherries, 1/2 cup pecans or walnuts
- In a separate small bowl, whisk together the rum, unsweetened cocoa powder, light corn syrup, and vanilla extract until well combined and smooth.1/4 cup light or dark rum, 1/4 cup unsweetened cocoa powder, 2 tablespoons light corn syrup, 1 teaspoon vanilla extract
- Pour the wet ingredient mixture over the dry ingredients in the large bowl.
- Using a sturdy spoon or your hands (it can get a bit sticky!), mix everything together until it forms a cohesive dough that holds together when pressed. If the mixture seems too dry, you can add another teaspoon of rum or corn syrup, a little at a time. If it feels too wet, add a tablespoon more cookie crumbs.
- Take about one tablespoon of the mixture at a time and roll it between your palms to form balls, about 1-inch in diameter.
- Place a generous amount of powdered sugar in a shallow dish or on a plate. Roll each formed ball in the powdered sugar until it is evenly coated.powdered sugar
- Place the coated Cherry Rum Balls on a baking sheet lined with parchment paper or wax paper. Allow them to sit at room temperature for at least 30 minutes to firm up slightly before serving or storing. For a firmer texture, you can refrigerate them for an hour before enjoying.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 2 weeks. Can be frozen for up to 3 months.
