Traditional Boozy Rum Balls With Vanilla Wafers

There are a few classic treats that are staples for the holidays and these Traditional Boozy Rum Balls With Vanilla Wafers are a must for your cookie platter during the holiday season! These are a little sweet and chocolaty with the perfect boozy rum flavor!

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Why You'll Love These Rum Balls!

Traditional rum balls are a classic holiday treat! They are easy to make and require only a handful of ingredients. Plus they are easily customizable depending on your tastes and what you have on hand. I'll discuss a few additions and substitutions below.

The best thing about rum balls is that you can make these weeks or even months in advance! You can make a big batch because they keep in the refrigerator for a while or you can even freeze them if you really want to get ahead for the holidays. They also make the perfect homemade treats for gifts, cookie exchanges or to take to holiday parties!

• Minimal Ingredients- a handful of pantry staples are all you will need for this sweet treat!

• Quick and Easy- everything comes together quickly in your food processor. This is a no bake recipe (except toasting the pecans).
• Make-Ahead Friendly- make these ahead and store in the refrigerator or freezer for up to 2 months!

Equipment

food processor- chops all of the ingredients very finely in seconds! See notes if you do not have a food processor.

Key Ingredients!

vanilla wafer- crushed vanilla wafer cookies are the base for the rum balls. You can also use graham cracker crumbs.

rum- dark rum will give the balls a distinct boozy flavor.

corn syrup- this will help all of the ingredients stick together.

powdered sugar- or also called confectioners sugar adds sweetness to the rum balls without a grainy texture like regular sugar would.

pecans- is another key ingredient in the base of the traditional rum ball.

cocoa powder-adds a chocolate note to the rum ball plus is good for rolling the rum balls

Step-By-Step Instructions

First you will want to toast the pecans for the rum balls recipe. This just brings out that nutty flavor even more. You can toast the pecans in a preheated oven for 5-10 minutes or in a skillet over medium heat. Just make sure to keep a close eye on the nuts because they can go from perfectly toasted to burnt quickly.

While the pecans are cooling, pulse the vanilla wafers in a food processor until they are fine crumbs. Remove the cookie crumbs from the food processor and add the toasted pecans and pulse until they are crumbs. Do not process too long or you will make a nut butter!

Add the crushed vanilla wafers back to the food processor along with 1 cup powdered sugar, 3 tablespoons cocoa powder, rum and corn syrup. Pulse several times until all of the ingredients come together.

Use a small cookie scoop or a tablespoon to portion out the rum balls into about 1-inch balls. Press the mixture together in your hands to form a ball. If the mixture seems to crumbly add an additional tablespoon of rum or water. Roll the balls in powdered sugar, cocoa powder, chopped nuts or sprinkles.

I like to place mine in mini cupcake liners and arrange them on a holiday cookie platter. They just look fun and festive!

Substitutions And Additions

vanilla wafers- you can use other crushed cookies instead of vanilla wafers. Try graham crackers, butter cookies or shortbread cookies.

rum- if you aren't a fan of dark rum try another type of rum flavor like spiced rum, coconut rum or white rum. You could also turn these into bourbon balls instead.

rolling the rum balls- I personally prefer the rum balls covered with powdered sugar. I think the cocoa is a bit dry but that's just me. I think I'd like to try some next year with chopped nuts, chocolate sprinkles and maybe some coconut.

corn syrup- honey or pure maple syrup are great substitute for light corn syrup in this recipe. The stickiness is the binding agent in the recipe.

Storage

Rum balls are the perfect treat to make ahead because they actually have even better flavor when they are stored in the refrigerator for at least a few days. I actually like to mention this because it can be tempting to add more rum, thinking the flavor isn't there when you first make them, but after a couple days you will definitely get a good strong rummy flavor.

Store the rum balls in an airtight container in the refrigerator for up to two weeks or they can stay out at room temperature for a few days. This is the perfect treat to have on hand when unexpected guests may pop over for the holidays!

I've read many people store them in a cool place in their house other than the fridge, but living in Florida that doesn't exist when we can still have 80 degree days in December. So I keep mine in the fridge just to be safe!

These classic rum balls can also be frozen for up to 2 months in a plastic bag or Ziplock bag. To thaw remove the rum balls and place in the refrigerator to thaw.

What Is A Good Substitute For Rum In Rum Balls?

If you are wanting to make a non-alcoholic version of the rum balls you can add fruit juice instead. Orange juice, apple juice or apple cider are good choices. Just keep in mind this will alter the taste.

Making Rum Balls Without A Food Processor

It is possible to make these without a food processor, it will just take a little longer and require a little more elbow grease!  You can add the wafers and the pecans to a Ziplock bag and crush with a meat mallet or rolling pin.  You can also chop the nuts with a knife.