Go Back

Grandma's Old-Fashioned Rum Balls

These no-bake rum balls were always the first thing to disappear from Grandma's cookie platter! They're perfect for making ahead since they actually get better after sitting for a day or two. Don't worry if you're not a fan of rum—the alcohol cooks off and you're just left with that warm, rich flavor that makes these little treats so addictive.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 48 servings
Ingredients Method

Ingredients
  

  • 3 cups vanilla wafer cookies finely crushed (about one 12 oz box)
  • 1 cup powdered sugar plus more for rolling
  • 1 cup finely chopped pecans or walnuts
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons light corn syrup
  • 1/4 cup dark rum or bourbon

Method
 

  1. In a large mixing bowl, combine the crushed vanilla wafers, 1 cup powdered sugar, chopped nuts, and cocoa powder. Mix well until evenly distributed.
  2. In a small bowl, whisk together the corn syrup and rum until well combined.
  3. Pour the liquid mixture over the dry ingredients and stir with a wooden spoon or your hands until everything is moistened and holds together when pressed.
  4. Roll the mixture into 1-inch balls using your hands. If the mixture is too sticky, lightly dampen your hands with water.
  5. Place additional powdered sugar in a shallow bowl and roll each ball until well coated.
  6. Store in an airtight container at room temperature for at least 24 hours before serving to allow flavors to meld. They'll keep for up to 3 weeks or can be frozen for up to 3 months.