Grandma’s Classic Rum Balls

Instructions

1. Prepare the dry base: In a large mixing bowl, combine the finely crushed Nilla Wafers, powdered sugar, chopped nuts, cocoa powder, and salt. Stir until the ingredients are evenly distributed. Crushing the wafers into fine crumbs ensures the mixture binds well and creates a smooth, tender texture in every bite.
2. Add the wet ingredients: Pour in the spiced rum and light corn syrup. Stir well until all the dry ingredients are moistened and a thick, slightly sticky dough forms. You may need to use your hands to fully incorporate everything — the warmth helps bring the mixture together and activate the binding from the syrup.
3. Let it rest (optional): If the dough is too sticky to handle, let it rest in the fridge for 20–30 minutes to firm up. This step makes rolling easier and cleaner, especially if your kitchen is warm.
4. Roll into balls: Using a tablespoon or small cookie scoop, portion out the dough and roll into 1-inch balls between your palms. Aim for uniform sizes so they set evenly and look neat when served or packaged.
5. Coat: Roll each ball in powdered sugar or cocoa powder, or a mix of both, depending on your preference. The coating not only adds flavor and visual appeal but also prevents sticking when storing.
6. Store and age: Place the coated rum balls in a single layer in an airtight container, separating layers with parchment paper if needed. Refrigerate for at least 24 hours before serving to let the flavors meld and deepen. They will become richer and more tender with time, making them an ideal make-ahead treat.

Instructions