Rum Balls Recipe
12 ounces vanilla wafers, finely crushed (3 cups)
1 cup finely chopped pecans
1 cup confectioners' sugar, divided
1 cup semisweet chocolate morsels
1/2 cup light corn syrup
1/3 cup rum
In a medium-size mixing bowl, combine crushed wafers, pecans, and 1/2 cup confectioners' sugar; set aside.
In a double boiler over simmering water, melt chocolate morsels with corn syrup. Add Bourbon or rum; stir until smooth. Pour chocolate mixture over wafer mixture. Stir to combine thoroughly.
Shape mixture into 1-inch balls; place on waxed paper.
Place remaining confectioners' sugar in a shallow bowl. Roll balls in confectioners' sugar; place on waxed paper in a container, adding more waxed paper between layers, or place in small paper or foil candy cups.
Store in airtight container for about 3 days before serving. Store for up to 2 weeks.
Makes 4 dozen.
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