Cocoa rum balls

Yield: 48 Pieces

Measure 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
\N \N Powdered sugar

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]

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