Cocoa rum balls
48 Pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | Vanilla wafer crumbs (12-oz. box wafers) |
| 1½ | cup | Chopped nuts |
| ¾ | cup | Powdered sugar |
| ¼ | cup | HERSHEY'S Cocoa OR European Style Cocoa |
| ½ | cup | Light rum* |
| 3 | tablespoons | Light corn syrup |
| Powdered sugar | ||
Directions
In large bowl, combine crumbs, nuts, ¾ cup powdered sugar and cocoa. Add rum and corn syrup; blend well. Shape into 1-inch balls; roll in powdered sugar. Store in airtight container 2 to 3 days to develop flavor. Reroll in powdered sugar before serving. About 4 dozen balls.
* ½ cup orange juice plus 1 teaspoon freshly grated orange peel can be substituted for rum.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias]