Best 11 Lemony Rum Balls Recipes

LEMONY RUM BALLS

Steps:

• Mix together the vanilla wafer crumbs, confectioners sugar, coconut, pecans, allspice, cinnamon and lemon peel.
• Add the corn syrup, lemon juice and rum to mixture.
• Combine well and then form into about 24 1-inch balls.
• Coat balls with granulated sugar; put about 1/4 to 1/3 cups of granulated sugar into a plastic bag and add the rum balls, a few at a time.
• Shake bag gently until the balls are coated.
• Store coated rum balls in a covered container for 5 to 7 days to develop flavor.

RUM BALLS

Steps:

• In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.

RUM BALLS

Steps:

• In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat.

NO BAKE RUM BALLS

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

BRANDY OR RUM BALLS

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

EASY RUM BALLS

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
• Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
• Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

BEST EVER RUM BALLS

Steps:

• Melt chocolate chips in a double boiler.
• Stir until smooth and remove from heat.
• Stir in corn syrup
• Stir in rum.
• In a separate bowl, combine the dry ingredients.
• Drizzle the chocolate mixture over the crumb mixture.
• Stir until everything is well combined.
• Shape into 1 inch balls.
• Roll in powdered sugar.
• Store in an airtight container for at least five days before serving to develop flavor.

CHERRY RUM BALLS

Steps:

• Melt the chocolate chips and stir in the rum and corn syrup.
• Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
• Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

COCONUT-LIME RUM BALLS

Steps:

• Place crushed wafers, flaked coconut, rum, lime zest, and lime juice concentrate in a bowl; mix until well combined. Shape into 1-inch balls and roll in confectioners' sugar.

RUM BALLS

Steps:

• In large bowl, mix crushed cookies, almonds and 2 cups powdered sugar. Stir in rum and corn syrup. Shape mixture into 1-inch balls.
• In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Store in tightly covered container at least 5 days before serving to develop flavor but no longer than 4 weeks.

EASY RUM BALLS

Steps:

• Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
• Add the corn syrup and rum. (mix well).
• Shape into 1-inch balls and roll in granulated sugar.
• Put into a tightly covered tin or metal container for at least 12-hours before serving.
• (cookies keep very well for 4-5 weeks).